Caviar hollandaise

Yield: 1 servings

Measure Ingredient
4.00 egg yolks
1 juice from one lemon
1.00 tablespoon water
½ teaspoon creole mustard
1.00 tablespoon chopped fresh parsley
1 salt; to taste
1 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

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