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Filed Under Misc.Caviar
Caviar Hollandaise Sauce
United States United States
Shared by: Donna K.

4 large Egg yolks
1 tablespoon Water
1/2 teaspoon Creole mustard
1 tablespoon chopped Fresh parsley
1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 pound melted, warm Butter
1/4 teaspoon Caviar

Note: 1 Tablespoon of fresh parsley = 1 teaspoon of dried parsley

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Difficult


Stove Top


10 Minutes


5 Minutes


15 Minutes

Note: 1 Tablespoon of fresh parsley = 1 teaspoon of dried parsley



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In a stainless steel bowl set over a pot of simmering water on medium heat, whisk the egg yolks with the lemon juice, water, creole mustard and parsley, together. Season with salt and cayenne pepper, to taste. Whisk the mixture until pale yellow and slightly thick.

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.





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