| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | New Orleans | Basics, Sauces, Masterchefs, Norleans, Mp | 4 | Servings |
INGREDIENTS
| 3 | lg | Egg yolks |
| 1 | tb | Juice, lemon |
| 1 | pn | Salt |
| 1 | pn | Pepper, white |
| 1/4 | ts | Mustard, dry |
| 2 1/4 | c | Oil, olive |
| 2 | tb | Water, hot |
| 2 | tb | Onions, green, minced |
| 1 | tb | Parsley, minced |
| 1/4 | c | Stock, beef OR |
| 1/4 | c | Consomme, beef |
| 1 | pn | Pepper, cayenne |
INSTRUCTIONS
Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle. When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley. Fold in the stock and season with cayenne. Correct seasoning. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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