Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Egg yolks (up to) |
| 2 tablespoons | Fresh lime juice |
| ½ cup | Unsalted butter; melted |
| ¼ teaspoon | Salt; or to taste |
| 2 \N | Or |
| 3 \N | Fresh Jalapeno chiles; parched; peeled, seeded & finely chopped -or- |
| 2 \N | Or |
| 3 \N | Pickled Jalapenos; finely chopped |
| 1 pinch | Caribe; generous (crushed N. New Mexico hot red chile) |
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, .