Recipe: Jalapeno Hollandaise
Yield: 1 Servings
3 Egg yolks 1 -- (up to) 2 tb Fresh lime juice
1/2 c Unsalted butter; melted
1/4 ts Salt; or to taste
2 Or 3 Fresh Jalapeno chiles; -- parched; peeled, seeded & -- finely chopped -- -or- 2 Or 3 Pickled Jalapenos; finely -- chopped 1 pn 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 1/3 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 2/3 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, http://www.erols.com/hosey.
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