Recipe courtesy of Emeril Lagasse
Print
Total:
15 min
Prep:
15 min
Yield:
about 1 1/4 cup

Ingredients

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

Directions

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.

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