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KEY LIME HOLLANDAISE SAUCE

(See also: article on Key Limes)

Description: "Key Lime Hollandaise"
Recipe By    :James T. Ehler

 
6 Each  Egg Yolks
1 1/2 Tbls   Hot Water

20 Fluid Ounces  Clarified Butter
2 Tbls   Key Lime Juice -- or more if needed
Pinch  Salt
Cayenne pepper or Tabasco sauce -- to taste
 

Combine egg yolks and the 1 1/2 TB hot water in a bowl and thicken over simmering water, whipping constantly. (adding a little bit of the lime juice at this point will make the mixture more stable and less liable to 'break')
When eggs are a smooth custard, remove from heat.

Slowly add warm clarified butter, whipping constantly.

Add Key lime juice, salt and cayenne pepper.

Adjust flavor & consistency.

Great with Eggs Benedict.