Jalapeño Hollandaise Sauce
Jalapeño Hollandaise Sauce
Directions
- Combine the shallots, peppercorns and vinegar in a small non-reactive saucepan and reduce over medium heat until nearly dry. Add the water to the reduction and strain into a clean stainless steel bowl.
- Add the egg yolks, lemon juice, cubed butter, salt, pepper and hot sauce. Place the bowl over simmering water, heating and whisking constantly until the sauce thickens and forms a ribbon.
- Adjust seasoning and add diced jalapeños. Sauce is ready to serve and may be held for one hour.
Ingredients
- 1 lb Nature's Best Dairy® Butter, Unsalted, 1-inch cubes
- 1 tsp Roma® Cayenne Pepper
- 5 egg, yolk(s)
- 4 tbsp Contigo® Pepper(s), Jalapeño, finely diced
- 1 tbsp lemon juice
- 1 tsp peppercorns, black, cracked
- 1 tsp salt, sea
- 2 tbsp Peak Fresh Produce® Shallot(s), minced
- 6 tbsp vinegar, white balsamic