Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2.00 \N | egg yolks |
| 1.00 teaspoon | fresh lemon juice |
| ¼ teaspoon | salt |
| ⅛ teaspoon | tabasco sauce |
| 2.00 teaspoon | water |
| ¼ pounds | butter - (1 stick); melted, warm |
| ¼ cup | finely-chopped tasso or spiced ham; (about 1/4 cup) |
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tasso and continue whisking for 30 seconds. Serve immediately. This recipe yields ¾ cup of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2433 broadcast 09-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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