Miscellaneous: Emeril Lagasse's Chantilly Sauce

posted by techgoddess 12-16-101 1:45 PM

Emeril Lagasse's Chantilly Sauce

2 egg yolks
1 teaspoon fresh lemon juice
Dash of hot pepper sauce
2 teaspoons water
Freshly ground black pepper
1 stick melted butter
1/4 cup whipped heavy cream

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.

Yield: about 1 1/4 cup

Source: www.foodtv.com

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