| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Essnce12 |
1 |
servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 2 |
tb |
Minced shallots |
| 1 |
|
Whole Vanilla bean; split lengthwise |
| 1/3 |
c |
Champagne |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
In top part of a double boiler, set over barely simmering water, combine
egg yolks and shallots, whisking thoroughly. Using sharp point of a knife,
scrape vanilla seeds from center of bean into egg mixture (reserve bean for
another use). Whisk in champagne and cook, whisking constantly, until
thickened, 3 to 4 minutes. Remove from heat and cool 3 minutes. Whisk in
olive oil in a thin stream and season to taste with salt, pepper and Bayou
Blast. This recipe yields about 3/4 cup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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