Caviar Hollandaise 4 Egg yolks
Juice from one lemon
1 tb Water
1/2 ts Creole mustard
1 tb Chopped fresh parsley
1/2 lb Butter; melted and warm
1 oz Caviar
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. Fold in the caviar and serve warm.
Yield: about 1 1/2 cups Caviar Hollandaise printer friendly version located here.
Click Back to return. |