Recipe - Caviar Hollandaise

4 Egg yolks
Juice from one lemon
1 tablespoon Water
One half teaspoon Creole mustard
1 tablespoon Chopped fresh parsley
One half pound Butter; melted and warm
1 ounce Caviar

EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH

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 One half cups

Posted to recipeludigest by molony molony@scsn.net on Feb 28, 1998