Mousquetaire Sauce - Great Chefs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 large: Egg yolks,
1 tbsp: Juice, lemon
1 pinch: Salt,
1 pinch: Pepper, white
1/4 tsp: Mustard, dry
2 1/4 cup: Oil, olive
2 tbsp: Water, hot
2 tbsp: Onions, green, minced
1 tbsp: Parsley, minced
1/4 cup: Stock, beef OR
1/4 cup: Consomme, beef
1 pinch: Pepper, cayenne
Beat the egg yolks with half of the lemon juice plus the salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp