INGREDIENTS

INSTRUCTIONS

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. Serve warm.
Yield: about 1 1/2 cups
Converted by MC_Buster.
Per serving: 5060 Calories (kcal); 419g Total Fat; (71% calories from fat);
171g Protein; 204g Carbohydrate; 1681mg Cholesterol; 13962mg Sodium Food
Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 30 Vegetable; 0 Fruit;
75    Fat; 3 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC11
Converted by MM_Buster v2.0n.

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