Instructions: In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender.

Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened. Serve at once.

This recipe yields 1 1/2 cups; total carbs in recipe: 18.5 grams.

Yield: 1 1/2 cups

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