LIME-HERB HOLLANDAISE

4 egg yolks

2 tsp fresh lime juice

10 tbsp butter, melted

2 tbsp chopped fresh cilantro, parsley, and/or chives

1/2 tsp kosher salt

pinch of cayenne pepper

Put a small glass of warm water by the stovetop. Whisk together egg yolks and lime juice in a medium glass or metal bowl until well combined and smooth. Set bowl over a small saucepan of simmering water but bowl should not touch the water. Whisk egg mixture constantly, occasionally moving bowl on and off saucepan, until thickened, light yellow and doubled in volume*. Remove bowl from heat. If mixture starts to thicken too much, whisk 1 tablespoon of the warm water in the glass, into the mixture. Remove saucepan from heat.

Set bowl over steaming water in the saucepan. Gradually drizzle melted butter into egg mixture, 1 tablespoon at a time, whisking constantly until all butter is incorporated. Note: if you add butter too quickly, the mixture will separate. Whisk in herbs, salt and cayenne. If sauce gets too thick or starts to separate, remove from heat and quickly whisk in warm water, 1 teaspoon at a time, until desired consistency. Serve immediately over poached eggs, crab cakes, breakfast potatoes, salmon or flank steak.

Yield: 1 cup

* The sauce is ready when it reaches the ribbon stage. Dip whisk in and out of the sauce; the sauce should fall from the whisk in a continuous thick stream and visibly rest on the surface of the sauce for a few moments before reincorporating.

recipe and photo allrecipes.com 2025