Jalapeno hollandaise
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg yolks (up to) | |
| 2 | tablespoons | Fresh lime juice |
| ½ | cup | Unsalted butter; melted |
| ¼ | teaspoon | Salt; or to taste |
| 2 | Or | |
| 3 | Fresh Jalapeno chiles; parched; peeled, seeded & finely chopped -or- | |
| 2 | Or | |
| 3 | Pickled Jalapenos; finely chopped | |
| 1 | pinch | Caribe; generous (crushed N. New Mexico hot red chile) |
Directions
The snappy sharpness of jalapenos & the tang of fresh lime juice give this popular sauce a heated edge. Spoon over poached eggs, as in Eggs Benedict; or serve it with asparagus, broccoli, artichokes or other green vegetable.
For best results, use yolks of large, very fresh eggs. In top of double-boiler, beat together egg yolks & 1 Tbs lime juice. Drizzle in about ⅓ of melted butter in a thin stream; then set over boiling water. Add remaining melted butter in a thin stream, beating constantly. Continue to beat until thickened, adding salt & jalapenos. Taste; if desired, add 1 Tbs more lime juice. Spoon sauce over foods of your choice; garnish with caribe. Makes ⅔ cup.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .