Wild & exotic hollandaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | egg yolks | |
| 1.00 | teaspoon | fresh lemon juice |
| ½ | teaspoon | salt |
| 1.00 | dash | crystal hot sauce |
| 2.00 | teaspoon | water |
| 1.00 | stick butter - (1/4 lb); melted and warm | |
| ½ | cup | sauteed wild and exotic mushrooms |
Directions
In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together. Set the bowl over a pot of simmering water. Whisk the mixture until pale yellow in color and frothy.
Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick. Fold in the sauteed mushrooms and reseason if necessary. This recipe yields about ¾ cup of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2426 broadcast 03-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000