Wild and exotic hollandaise

Yield: 1 Servings

Measure Ingredient
2 Egg yolks
1 teaspoon Fresh lemon juice
½ teaspoon Salt
1 dash Crystal hot sauce
2 teaspoons Water
1 Stick (1/4 pound) butter, melted and warm
½ cup Sautéed 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 sautéed mushrooms and reseason if necessary. Place a cake in the c enter of a plate. Lay the poached egg on top of the cake. Spoon the Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997

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