CHILI HOLLANDAISE

directions

  • 1

    Cut stem ends off chilies and slice in half lengthwise. Scoop out seeds and membranes and finely mince

  • 2

    Remove leaves from cilantro stems and finely mince

  • 3

    Whisk the eggs yolks and lemon juice into the top of a double boiler and set over simmering water

  • 4

    Whisking constantly, slowly add the hot melted butter

  • 5

    As the sauce thickens you may add the butter faster

  • 6

    When all the butter has been added and the sauce is thick and creamy, remove from heat and stir in the chilies and cilantro

  • 7

    Season to taste with salt and pepper

  • 8

    Serve immediately or place in a thermos to keep warm for several hours.

CHILI HOLLANDAISE

ingredients

  • 1 or 2 serrano chilies
  • 3 sprigs cilantro
  • 3 large egg yolks
  • 1-1/2 tablespoons fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and pepper to taste

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