Chantilly Sauce
By: Anonymous
Published: Thursday, February 11, 2010 - 12:22pm

Ingredients




2 Egg yolks
1 teaspoon Fresh lemon juice
1 dsh Hot pepper sauce
2 teaspoons Water
Salt to taste
Freshly-ground black pepper to taste
1 stk Butter melted
cup Whipped heavy cream

Preparation

1 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. 2 This recipe yields about 1 1/4 cups of sauce.