Crab Stuffed Salmon
Place the lemon juice, 3 large egg yolks, 2 teaspoons Dijon mustard, 1/2 teaspoon whole grain mustard if using, 1/4 teaspoon kosher salt, and 1/8 teaspoon cayenne if using in a blender or tall liquid measuring cup if using an immersion blender. Blend on medium speed until combined, 5 to 10 seconds. With the blender on medium speed, slowly pour in the hot butter and blend until pale yellow and emulsified, 45 to 60 seconds. Serve the sauce over the salmon and garnish with the remaining parsley.