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Key Lime Hollandaise Sauce

Key Lime Hollandaise Sauce
Ah, Hollandaise sauce! Well known for it's pivotal role in the classic brunch dish, Eggs Benedict, Hollandaise sauce is about as rich and luxurious as a sauce gets. It's also incredibly easy to make.

One of the so-called mother sauces of classic cuisine (because so many other sauces are derived from it), Hollandaise literally means "Holland-style." However, most food historians agree that the sauce actually originated in Normandy, France, a region well-known for its butter and use of butter in cooking.

Our version, made with tart, citrusy Key lime juice, is so light and delicate that you'll almost forget about the calories! It pairs perfectly with just about everything, including veggies, eggs, meat and fish.

Ingredients:

4 egg yolks
1 Tbsp water
½ cup (1 stick) butter
2 - 3 Tbsp Key Lime juice
Pinch of salt
Cayenne pepper or Tabasco sauce, to taste

Directions:

 

Melt the butter in sauce pan and set aside to allow the solids to settle.

 

Gently, but briskly whisk the egg yolks and water together in a double boiler over simmering water, stirring constantly until they begin to thicken. Make sure the water does not get too hot or the eggs will scramble. Whisk in a few drops of key lime juice - this will help temper the mixture and make it less liable to "break."

 

When the egg mixture is smooth and thickened, remove from heat and slowly add the warm clarified butter in a thin stream, gently whisking continually. The butter should become completely incorporated as you go.


Whisk in the rest of the Key lime juice, salt and cayenne pepper. Adjust seasonings to taste. If too thick, whisk in a little hot water until you have the desired consistency.

 

 

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