Mousquetaire sauce - great chefs

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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