Ready those eggs benedict for something spicy…
We love breakfast heat, no doubt about it. So a little spicy hollandaise sauce (heat by cayenne) over a delicious plate of eggs benedict – just the thought of it makes us smile. But hollandaise sauce can serve many more purposes as well. Try it over steamed vegetables like broccoli or asparagus. It makes a delicious spicy white sauce for biscuits, too.
Spicy Hollandaise Sauce
- 4 egg yolks
- 1 stick unsalted butter melted
- 1 tablespoon lemon juice
- 1/4 teaspoon to 1/2 cayenne pepper power
- Pinch of salt
Heat a saucepan filled with water until the water is lightly simmering.
Separately, in a steel mixing bowl, combine the egg yolks and lemon juice. Whisk them together until the liquid is thickened.
Place the mixing bowl above the simmering water (but not touching it) and continue whisking while drizzling in the melted butter. The sauce should thicken more during the process.
Remove the sauce from above the simmering water and add in the cayenne pepper powder and a pinch of salt. Whisk the sauce until all is combined.
User immediately or cover until needed for your meal, stirring it prior to serving.