| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essence of, Sauces & co | 1 | Servings | |
INGREDIENTS
| 2 | Egg yolks | |
| 1 | ts | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1 | ds | Crystal hot sauce |
| 2 | ts | Water |
| 1 | Stick (1/4 pound) butter, melted and warm | |
| 1/2 | c | Sautéed wild and exotic mushrooms |
INSTRUCTIONS
In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together. Set the bowl over a pot of simmering water. Whisk the mixture until pale yellow in color and frothy. Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick. Fold in the sautéed mushrooms and reseason if necessary. Place a cake in the c enter of a plate. Lay the poached egg on top of the cake. Spoon the Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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