KEY LIME HOLLANDAISE
6 Each Egg Yolks
1 1/2 Tablespoons Hot Water
20 Fluid Ounces Clarified Butter
2 Tablespoons Key Lime Juice -- or more if needed
Pinch Salt
Cayenne pepper -- 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.
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