Chantilly Sauce

1. 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.

2. 2

   Season with salt and pepper.

3. 3

   Be careful not to let the bowl touch the water.

4. 4

   Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.

5. 5

   Fold in the whipped cream.

No additional tips available.