Recipe - Jalapeno Hollandaise

3 Egg yolks
1 (up to)
2 tablespoon Fresh lime juice
One half cup Unsalted butter; melted
One fourth teaspoon Salt; or to taste
2 Or
3 Fresh Jalapeno chiles;
parched; peeled, seeded &
finely chopped or
2 Or
3 Pickled Jalapenos; finely
chopped
1 pn Caribe; generous (crushed N.
New Mexico hot red chile)

The snappy sharpness of jalapenos & the tang of fresh lime juice give this
popular sauce a heated edge. Spoon over poached eggs, as in Eggs Benedict;
or serve it with asparagus, broccoli, artichokes or other green vegetable.
For best results, use yolks of large, very fresh eggs. In top of
doubleboiler, beat together egg yolks & 1 Tbs lime juice. Drizzle in about
1/3 of melted butter in a thin stream; then set over boiling water. Add
remaining melted butter in a thin stream, beating constantly. Continue to
beat until thickened, adding salt & jalapenos. Taste; if desired, add 1 Tbs
more lime juice. Spoon sauce over foods of your choice; garnish with
caribe. Makes 2/3 cup.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.