Mousquetaire Sauce - Great Chefs

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Mousquetaire Sauce - Great Chefs Ingredients

3 lg Egg yolks	2 tb Water, hot
1 tb Juice, lemon	2 tb Onions, green, minced
1 pn Salt	1 tb Parsley, minced
1 pn Pepper, white	1/4 c Stock, beef OR
1/4 ts Mustard, dry	1/4 c Consomme, beef
2 1/4 c Oil, olive	1 pn Pepper, cayenne

Instructions for Mousquetaire Sauce - Great Chefs

Beat the egg yolks with half of the lemon juice plus the salt, pepper and mustard. When thick, add olive oil drop by drop at first, increasing to a drizzle. When all of the oil is incorporated add hot water (to keep the sauce emulsified), green onions, and parsley. Fold in the stock and season with cayenne. Correct seasoning. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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