Chantilly Sauce

Recipe Ingredients

2		Egg yolks
1 teaspoon	5ml	Fresh lemon juice
1		Hot pepper sauce
2 teaspoons	10ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Butter - melted
1/4 cup	59ml	Whipped heavy cream

Recipe Instructions

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 1 1/4 cups of sauce.

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

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