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Wild And Exotic Hollandaise


  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • dash of Crystal hot sauce
  • 2 teaspoons water
  • 1 stick (1/4 pound) butter, melted and warm
  • 1/2 cup sautÈed wild and exotic mushrooms


  • In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together. Set the bowl over a pot of simmering water. Whisk the mixture until pale yellow in color and frothy. Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick. Fold in the sautéed mushrooms and reseason if necessary. Place a cake in the center of a plate. Lay the poached egg on top of the cake. Spoon the Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and peppers.
  • Yields: about 3/4 cup

Recipe Details