Spicy Hollandaise Sauce is a hotter version of an old classic. Pour this over poached eggs for a decadent brunch or over steamed fish for a delicate main dish. It only takes 10 minutes to produce but will leave a lasting impression. You can even add this to the classic Eggs Benedict.
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.
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Servings: 1 cup
Calories: 195kcal
Ingredients
- 1/4 lb butter
- 3 large egg yolks free range
- 2 tbsp lemon juice
- 2 tbsp ketchup
- 1 pinch salt to taste
- 1 pinch ground pepper to taste
- Tabasco to taste, hot sauce
Instructions
- Melt the butter over a low flame until it begins to bubble.1/4 lb butter
- Remove from heat.
- Put the egg yolks, lemon juice, salt and pepper in the jug of an electric blender.3 large egg yolks, 1 pinch salt, 1 pinch ground pepper, 2 tbsp lemon juice
- 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.2 tbsp ketchup, Tabasco
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
Calories: 195kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 630mg | Sodium: 399mg | Potassium: 57mg | Sugar: 8g