Yield: 1 Servings
|3 \N||Egg yolks (up to)|
|2 tablespoons||Fresh lime juice|
|½ cup||Unsalted butter; melted|
|¼ teaspoon||Salt; or to taste|
|3 \N||Fresh Jalapeno chiles; parched; peeled, seeded & finely chopped -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, .