Jaloandaise (Hollandaise) Sauce |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 3 |
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The spelling is for the Texas kick added to it. Ingredients:
1/4 cup butter |
1/4 cup cream |
1 jalapeno, finely diced |
2 egg yolks, beaten |
1 tablespoon fresh lemon juice |
salt |
1 pinch cayenne pepper |
1 pinch paprika |
1 teaspoon freshly minced parsley |
Directions:
1. Melt butter in the top of a double boiler. Stir in cream, jalapeno, and beaten egg yolks. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
2. Remove from heat and beat with a whisk until light. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.
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