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Caribbean Hollandaise Sauce

Caribbean Hollandaise Sauce

This recipe goes with Caribbean Crab Cakes Benedict

Coastal Living NOVEMBER 2003

  • Yield: Makes 1 1/2 cups

Ingredients

  • 4 egg yolks
  • 1/4 cup Key lime juice
  • 1 cup butter, cut into pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground ginger

Preparation

Whisk yolks in top of a double boiler; gradually whisk in juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately.

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Caribbean Hollandaise Sauce recipe

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