2 egg yolks
1 package cream cheese, softened
2 Tablespoons lemon juice
1/4 teaspoon salt
In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.
Makes 2/3 cup sauce about enough for 4 servings Hansen style.
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