Hollandaise Sauce I

Recipe Ingredients

4		Egg yolks
		Juice from one lemon
1 tablespoon	15ml	Water
2 teaspoons	10ml	Prepared mustard
1 tablespoon	15ml	Chopped parsley
1/2 lb	227g / 8oz	Butter - melted and warm

Recipe Instructions

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 touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Serve warm.

This recipe yields about 1 1/2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C11)

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