Saturday, October 22, 2016

Lime Hollandaise Sauce

Here is a very simple Lime Hollandaise Sauce that is a good starting point for any recipe that requires Hollandaise Sauce. You can use lemon but I wanted to use lime for this one to give it a little twist. Eggs Benedict with Lime Hollandaise Sauce


  • 2 egg yolks 
  • 1/2 Tbsp water 
  • 1/4 cup butter 
  • 1 - 2 Tbsp Lime juice 
  • Pinch of sea salt 
  • Pinch of Cayenne pepper
Melt the butter in sauce pan and set aside to allow to settle and cool.

Heat a saucepan of water & bring to boil, turn down the heat to simmer.

Place the bowl over the simmering water & gently, but briskly whisk the egg yolks and water together in a glass bowl. Make sure the water does not get too hot or the eggs will scramble. Whisk in a few drops of the lime juice - this will help temper the mixture and make it less liable to "break."

When the egg mixture is smooth and thickened, slowly add the melted butter, gently whisking continually. The butter should become completely incorporated as you go.

Whisk in the rest of the 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. I would suggest to watch the following video of Gordon Ramsay making Eggs Benedict.  

Here is a video of Gordan Ramsey making Eggs Benedict

No comments:

Post a Comment

If you have any other questions or requests for future topics, recipes or any information, you can either ask them in the comments or email me.