Mousquetaire sauce - great chefs

4 servings

Ingredients

Quantity Ingredient
3 larges Egg yolks
1 tablespoon Juice, lemon
1 pinch Salt
1 pinch Pepper, white
¼ teaspoon Mustard, dry
2¼ cup Oil, olive
2 tablespoons Water, hot
2 tablespoons Onions, green, minced
1 tablespoon Parsley, minced
¼ cup Stock, beef OR
¼ cup Consomme, beef
1 pinch Pepper, cayenne

Directions

Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle.

When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley.

Fold in the stock and season with cayenne. Correct seasoning.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

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