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Receta Emeril Lagasse's Chantilly Sauce
by Global Cookbook

Emeril Lagasse's Chantilly Sauce
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Ingredientes

  • 2 x egg yolks
  • 1 tsp fresh lemon juice
  • 1 dsh warm pepper sauce
  • 2 tsp water Salt Freshly grnd black pepper
  • 1/2 c. (1 stick) melted butter
  • 1/4 c. whipped heavy cream

Direcciones

  1. In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, warm pepper sauce, and water, till pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add in the butter, 1 tsp. at a time, till all is incorporated. Mix in the whipped cream.
  2. Yield: about 1 1/4 c.