Mousquetaire sauce - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Egg yolks |
| 1 | tablespoon | Juice, lemon |
| 1 | pinch | Salt |
| 1 | pinch | Pepper, white |
| ¼ | teaspoon | Mustard, dry |
| 2¼ | cup | Oil, olive |
| 2 | tablespoons | Water, hot |
| 2 | tablespoons | Onions, green, minced |
| 1 | tablespoon | Parsley, minced |
| ¼ | cup | Stock, beef OR |
| ¼ | cup | Consomme, beef |
| 1 | pinch | Pepper, cayenne |
Directions
Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle.
When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley.
Fold in the stock and season with cayenne. Correct seasoning.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans