Wild and Exotic Hollandaise (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 egg yolks |
1 teaspoon fresh lemon juice |
1/2 teaspoon salt |
dash of crystal hot sauce |
2 teaspoons water |
1 stick (1/4 pound) butter, melted and warm |
1/2 cup sauteed wild and exotic mushrooms |
Directions:
1. In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together. Set the bowl over a pot of simmering water. Whisk the mixture until pale yellow in color and frothy. Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick. Fold in the Sauteed mushrooms and reseason if necessary. Place a cake in the center of a plate. Lay the poached egg on top of the cake. Spoon the Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and peppers.
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