Wild & exotic hollandaise

Yield: 1 servings

Measure 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

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.

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