Creole Hollandaise Sauce by einar

“This is a step up from plain Hollandaise Sauce.”

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TIMES

Prep time: 0:20 Overall time: 0:15

SERVINGS

1 to 2 servings scale / convert

INGREDIENTS

6 egg yolks, beaten
3/4 cup butter, clarified
2 Tablespoons of hot pepper sauce
2 green onions, minced
4 of a lemon
salt & white pepper, to taste
1/2 tsp. ground cayenne pepper

INSTRUCTIONS

Beat the egg yolks over simmering water in a bowl or a double boiler until thick and remove from the heat.
Add the clarified butter in a stream, beating constantly.
Add the rest of the ingredients and stir.
Serve warm.

CHEF COMMENTS

We make this sauce at home and serve over home made crab cakes with poached eggs on toasted bread or english muffins.

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