Chantilly sauce

1 servings

Ingredients

Quantity Ingredient
2.00 egg yolks
1.00 teaspoon fresh lemon juice
1.00 dash hot pepper sauce
2.00 teaspoon water
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 stick butter; melted
¼ cup whipped heavy cream

Directions

In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch 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 whipped cream. This recipe yields about 1¼ cups of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

07-29-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000

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