Recipe: Jalapeno Hollandaise
For 1 Persons
Category: Sauce
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
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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