Chantilly Sauce
A lightened hollandaise with whipped cream folded in — egg yolks beaten with lemon juice, hot sauce, and water over simmering water, finished with butter and airy whipped cream.
FrenchVegetarianEasy15 minBy Northstar
Ingredients
Servings
6
- 2 each egg yolks
- 1 tsp fresh lemon juice
- 1 dash hot pepper sauce
- 2 tsp water
- 1 stick butter, melted
- 0.3 cup whipped heavy cream
Instructions
- 1
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with lemon juice, hot sauce, and water until pale yellow. Season with salt and pepper. Do not let the bowl touch the water.
- 2
Remove the bowl from heat. Whisking vigorously, add the melted butter one teaspoon at a time until all is incorporated.
- 3
Fold in the whipped cream. Serve immediately. Yields about 1.25 cups.
Tags
frenchemerilsaucehollandaisechantilly