| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
S, S, E, N, C |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks,; room temperature |
| 6 |
oz |
Clarified butter |
|
|
Juice of 1 lemon |
|
|
Tabasco |
|
|
Salt, white pepper and cayenne |
| 2 |
c |
Fresh tomatoes peeled & seeded |
INSTRUCTIONS
In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice
until thick and pale. Set bowl over a pan of barely simmering water,
stirring constantly, until warm but not hot. Stir in butter, a few
tablespoons at a time, until all butter is incorporated. Cook, stirring,
until sauce thickens enough to lightly coat back of a spoon. Remove from
heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne,
to taste. Fold in tomatoes. Yield: About 2 cups
Recipe By :ESSENCE OF EMERIL SHOW #EE031
Posted to MC-Recipe Digest V1 #245
Date: Wed, 16 Oct 1996 00:01:07 -0400
From: Rowaan <Rowaan@ix.netcom.com>
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