Caviar Hollandaise

4 Egg yolks
Juice from one lemon
1 Tablespoon Water
1/2 Teaspoon Creole mustard
1 Tablespoon Chopped fresh parsley
Salt; to taste
Cayenne pepper; to taste
1/2 Pound Butter; melted and warm
1 Ounce Caviar
40 Fat; 0 Other Carbohydrates

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. This
recipe yields about 1 1/2 cups.