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.
- 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.