Pour this over poached eggs for a decadent brunch or over steamed fish for a delicate supper.

Spicy Hollandaise Sauce
I first started making this years ago and it is requested again and again. It takes minutes to produce but always gets positive comments.
Print Facebook Pinterest Twitter Add to Collection Servings: 1 cup
Calories: 195kcal
Ingredients
- 1/4 lb butter 100 g
- 3 large egg yolks
- 2 tbso lemon juice
- 2 tbsp ketchup 30 ml
- Tabasco to taste, hot sauce
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
Instructions
- Melt the butter over a low flame until it begins to bubble.
- Remove from heat.
- Put the egg yolks, lemon juice, salt and pepper in the container of an electric blender.
- Cover and blend on high speed for about 5 seconds.
- Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more.
- The sauce should be smooth with no traces of unincorporated butter.
- Pour the sauce into a small bowl and whisk in the ketchup and Tabasco sauce.
Notes
For entire recipe. Don't forget to divide by the number of servings. image curtesy of Stacy Spensley at https://www.flickr.com/photos/notahipster/5237117618
Nutrition
Sodium: 399mg | Sugar: 8g | Potassium: 57mg | Cholesterol: 630mg | Calories: 195kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 14g | Protein: 8g | Carbohydrates: 10g