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+--- Thread: Key Lime Hollandaise Sauce (/showthread.php?tid=197480)
Key Lime Hollandaise Sauce - tubeN2 - 04-26-2005
6 egg yolks
1 1/2 tablespoons hot water
20 fluid ounces clarified butter
2 tablespoons Key lime luice, or more if needed
Pinch of salt
Cayenne pepper or Tabasco sauce, to taste
Combine egg yolks and hot water in a bowl and thicken over simmering water, whipping constantly. (Adding a little bit of the lime juice at this point will make the mixture more stable and less liable to "break."') When eggs are a smooth custard, remove from heat. Slowly add warm clarified butter, whipping constantly. Add Key lime juice, salt and cayenne pepper. Adjust flavor and consistency