Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4.00 \N | egg yolks |
| 1 \N | juice from one lemon |
| 1.00 tablespoon | water |
| ½ teaspoon | creole mustard |
| 1.00 tablespoon | chopped fresh parsley |
| 1 \N | salt; to taste |
| 1 \N | cayenne pepper; to taste |
| ½ pounds | butter; melted and warm |
| 1.00 ounce | caviar |
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the caviar and serve warm. This recipe yields about 1½ cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-22-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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