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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Another recipe I was shocked not to see on here. This is a type of Hollandaise but with stronger lemon flavor and the addition of tomato paste and a little fresh thyme. Goes beautifully with seafood type dishes. This is my personal favorite version which I use for crab cake eggs benedict which are TO DIE FOR. Ingredients:
4 egg yolks |
3 1/2 tablespoons lemon juice |
1/2 teaspoon lemon zest |
1/8 teaspoon cayenne pepper |
1 teaspoon louisiana hot sauce |
2 teaspoons tomato paste |
1 cup unsalted butter, melted |
1/2 teaspoon kosher salt |
1 teaspoon fresh thyme (optional) |
Directions:
1. Into a blender add egg yolks, lemon juice, lemon zest, cayenne pepper, hot sauce, kosher salt and tomato paste. Blend until color turns a nice pale orange color (about 1 minute or so).
2. Turn blender on highest setting and very slowly drizzle butter into mixture until it begins to get think (about 30 seconds).
3. Place sauce into a double boiler. Stir in the thyme (if you wish to add thyme) while heating through before serving .
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