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1 c. light cream
3 Tbsp. butter
1 tsp. chopped mint leaves
1/2 tsp. salt
2 egg yolks, lightly beaten
2 Tbsp. lemon juice
1/2 tsp. grated lemon rind

In a 1 quart saucepan combine cream, butter, mint and
salt. Heat over low to medium heat until the butter is melted
and the mixture is hot. In a small bowl beat the egg yolks.
Spoon about 1/2 cup of the heated mixture into the beaten
yolks. Add to the remaining cream mixture in saucepan. Cook
over low heat, stirring constantly with wooden spoon, for
approximately 2 minutes, until thickened. Do not overcook, as
sauce will curdle. Remove from heat, then add lemon juice and
rind. Serve warm. Delicious on salmon, asparagus or broccoli.
Serves 4 to 6.

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