Chantilly sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | egg yolks | |
| 1.00 | teaspoon | fresh lemon juice |
| 1.00 | dash | hot pepper sauce |
| 2.00 | teaspoon | water |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | stick butter; melted | |
| ¼ | cup | whipped heavy cream |
Directions
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. 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 whipped cream. This recipe yields about 1¼ cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
07-29-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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