Chantilly Sauce
Instructions:
- 2 Egg yolks
- 1 Teaspoon Fresh lemon juice
- 1 Dash Hot pepper sauce
- 2 Teaspoon Water
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Stick Butter; melted
- 1/4 Cup Whipped heavy cream
- 1 1/4 cups of sauce.
- In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until 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 the butter, 1 teaspoon at a time, until all is incorporated.
- Fold in the whipped cream.