directions
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1
Cut stem ends off chilies and slice in half lengthwise. Scoop out seeds and membranes and finely mince
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2
Remove leaves from cilantro stems and finely mince
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3
Whisk the eggs yolks and lemon juice into the top of a double boiler and set over simmering water
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4
Whisking constantly, slowly add the hot melted butter
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5
As the sauce thickens you may add the butter faster
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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
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7
Season to taste with salt and pepper
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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