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Mousquetaire Sauce - Great Chefs

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Basics Norleans Sauces


  • 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
From Gemini's MASSIVE MealMaster collection at