My go to recipe. After heating the butter, I whisk it really well. My hubby works the immersion blender while I pour the butter in a slow and thin stream, which allows the eggs and fat to emulsify and thicken perfectly.
Welcome to the taste of NOLA!
Spot on authentic. Made exactly as stated. After simmering 30 minutes, transfered to pressure cooker, and once pressure acheived, simmered for 15 minutes. Once pressure released, added sausauge and simmered 15 minutes. Next time I will just make it in the pressure cooker. Hubby ate two full servings and said I can make this anytime!
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