Caviar Hollandaise

Ingredients

4 egg yolks
Juice from one lemon
1 tablespoon water
2 teaspoons prepared mustard
1 tablespoon chopped parsley
Pinch salt and cayenne
1/2 pound butter, melted and warm
1-ounce caviar

Instructions

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. 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 caviar and serve warm.

Yield: about 1 1/2 cups