Cilantro Jalapeno Hollandaise Sauce
Recently, I shared with you all my garlic hollandaise sauce. Take away the garlic in that recipe, and you have your staple hollandaise sauce! This sauce has a more Mexican flair to it! Are you wondering what you can do with it? Mexican Hashy Eggs Benedict!!! On this you will layer cooked hash browns, 2 poached eggs, tomato, jalapeno, and top with the Cilantro Jalapeno hollandaise. If you don’t find jalapenos to be spicy enough, you can use Serrano peppers.
Just like my last hollandaise recipe, you don’t need a double boiler. This is practically fool proof. Just be sure the butter is bubblin’ hot and that you add it slowly. The other major point is that you will get the best results in a small bowl food processor.
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The recipe calls for roughly chopped jalapeno! A great way to chop food quickly is the Pampered Chef Food Chopper. (Click that link to purchase). This amazing product comes with a 5 year guarantee, and it is dishwasher safe. It is really great for taco night as well, chopping veggies! Please contact me with any questions on Pampered Chef products.
Cilantro Jalapeno Hollandaise sauce (will be a bit more green than pictured)
- 3 egg yolks
- 1 jalapeno, roughly sliced
- 2 tbsp fresh cilantro,
- 2 tsp lime juice
- a few dashes tobasco
- 1 tbsp dijon mustard
- 1 stick butter, melted and very hot
- In your small bowl food processor mix egg yolk, dijon, lime juice, and tobasco for 30 seconds
- Melt the butter on the stove until. Pull it off when it is nice and bubbly.
- While running the food processor, pour the butter in a slow steady stream.
- Once the butter is added, add the jalapeno and cilantro. Mix until it is all finely chopped inside the hollandaise