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Mousquetaire Sauce - Great Chefs

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      Title: MOUSQUETAIRE SAUCE - GREAT CHEFS
 Categories: Basics, Sauces, Masterchefs, Norleans, Mp
      Yield: 4 Servings
 
      3 lg Egg yolks
      1 tb Juice, lemon
      1 pn Salt
      1 pn Pepper, white
    1/4 ts Mustard, dry
  2 1/4 c  Oil, olive
      2 tb Water, hot
      2 tb Onions, green, minced
      1 tb Parsley, minced
    1/4 c  Stock, beef OR
    1/4 c  Consomme, beef
      1 pn Pepper, cayenne
 
       Beat the egg yolks with half of the lemon juice plus the salt,
  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
 
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