| 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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