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Wednesday, 22 June 2011 23:11 |
3 egg yolks 1 ½ cups olive oil 1 TBS Creole mustard ¼ tsp cayenne pepper 1 ½ tsp salt ½ cup finely chopped shallots ½ cup finely chopped parsley ½ cup finely chopped dill pickles (or relish) Beat egg yolks with electric...
- 3 egg yolks
- 1 ½ cups olive oil
- 1 TBS Creole mustard
- ¼ tsp cayenne pepper
- 1 ½ tsp salt
- ½ cup finely chopped shallots
- ½ cup finely chopped parsley
- ½ cup finely chopped dill pickles (or relish)
- Beat egg yolks with electric mixer in deep bowl for about 2 minutes until thickened
- Add oil very slowly, beating continuously until sauce is thickened
- Add mustary, cayenne, and salt and beat until sauce is smooth
- Stir in shallots, parsley, and pickles and taste for seasoning
Makes about 3 cups
May be served immediately or covered and refrigerated for 2-3 days before servin
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Last Updated on Wednesday, 06 July 2011 03:02 |