Chipotle Hollandaise

3   egg yolks

1 1/2 sticks of butter, melted 

1 tsp salt

1 TBSP water

1 tsp vinegar

2 TBSP BAO Cultured Chipotle Hot Sauce

small pot of boiling water, metal bowl, dry towel and whip

Place the three yolks in the bowl.

Add the salt, water, and vinegar.

Fold the dry towel and use it to hold the bowl over the pot of simmering water.

Whisk the eggs until thick, (a little thicker than heavy cream).

Turn off the heat. Place the towel between the pot and the bowl and slowly addd the butter while whisking.

Once the butter is completely incorporated and the sauce is smooth, add the Hot sauce, cover and keep warm until ready to use (up to 2 hours)

 

 




Andy Copleman
Andy Copleman

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