EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl tough the water. 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. Yield: about 1 1/2 cups Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1347 (75%)|
|Amt Per Serving||% DV|
|Total Fat 149.7g||200 %|
|Saturated Fat 53.1g||266 %|
|Monounsaturated Fat 65.3g|
|Polyunsanturated Fat 25g|
|Cholesterol 6879.7mg||2117 %|
|Sodium 747.6mg||26 %|
|Potassium 672.6mg||18 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 20.9g|
|Protein 93.6g||134 %|
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Calories per serving: 1801
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