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Jalapeno Hollandaise
3 egg yolks (up to)
2 tb Fresh lime juice
½ c unsalted butter; melted
¼ 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 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 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.
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