Emeril Lagasse's Chantilly Sauce Recipe
Servings: 4
Ingredients
- 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
Directions
- 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.
- Yield: about 1 1/4 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 227 | 98% |
| Total Fat 25.82g | 32% |
| Saturated Fat 16.31g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 171mg | 7% |
| Potassium 17mg | 0% |
| Total Carbs 0.67g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.21g | 0% |
| Protein 0.46g | 1% |
