Jalapeno hollandaise

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, .

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