| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks (up to) |
| 2 |
tb |
Fresh lime juice |
| 1/2 |
c |
Unsalted butter; melted |
| 1/4 |
ts |
Salt; or to taste |
| 2 |
|
Or |
| 3 |
|
Fresh Jalapeno chiles; parched; peeled, seeded & finely chopped -or- |
| 2 |
|
Or |
| 3 |
|
Pickled Jalapenos; finely chopped |
| 1 |
pn |
Caribe; generous (crushed N. New Mexico hot red chile) |
INSTRUCTIONS
The snappy sharpness of jalapenos & the tang of fresh lime juice give this
popular sauce a heated edge. Spoon over poached eggs, as in Eggs Benedict;
or serve it with asparagus, broccoli, artichokes or other green vegetable.
For best results, use yolks of large, very fresh eggs. In top of
double-boiler, beat together egg yolks & 1 Tbs lime juice. Drizzle in about
1/3 of melted butter in a thin stream; then set over boiling water. Add
remaining melted butter in a thin stream, beating constantly. Continue to
beat until thickened, adding salt & jalapenos. Taste; if desired, add 1 Tbs
more lime juice. Spoon sauce over foods of your choice; garnish with
caribe. Makes 2/3 cup.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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