Caviar Hollandaise
A luxurious variation on hollandaise made with Creole mustard and parsley, finished with folded-in caviar — perfect over poached eggs or delicate seafood.
SouthernSeafoodEasy15 minBy Northstar
Ingredients
Servings
6
- 4 each egg yolks
- 1 each lemon, juiced
- 1 tbsp water
- 0.5 tsp Creole mustard
- 1 tbsp chopped fresh parsley
- 0.5 lb butter, melted and warm
- 1 oz caviar
Instructions
- 1
In a stainless steel bowl set over a pot of simmering water, whisk together the egg yolks, lemon juice, water, Creole mustard, and parsley. Season with salt and cayenne. Do not let the bowl touch the water.
- 2
Whisk until the mixture is pale yellow and slightly thick.
- 3
Remove the bowl from the pot. Whisking vigorously, add the warm melted butter one teaspoon at a time until all is incorporated.
- 4
Fold in the caviar and serve warm. Yields about 1.5 cups.
Tags
seafoodemerilsaucecaviarhollandaisefancy