| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
|
|
Juice from one lemon |
| 1 |
tb |
Water |
| 1/2 |
ts |
Creole mustard |
| 1 |
tb |
Chopped fresh parsley |
| 1/2 |
lb |
Butter; melted and warm |
| 1 |
oz |
Caviar |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH
In a stainless steel bowl set over a pot of simmering water over medium
heat, whisk the egg yolks with the lemon juice, water, mustard, and
parsley, together. Season with salt and cayenne. Whisk the mixture until
pale yellow and slightly thick. Be careful not to let the bowl tough the
water. Remove the bowl from the pot and whisking vigorously, add the
butter, 1 teaspoon at a time, until all is incorporated. Fold in the caviar
and serve warm.
Yield: about 1 1/2 cups
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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