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RECIPESSauces, Salsas, etc.Hot & Warm Sauces pg 1 >  Hollandaise, Key Lime Hollandaise


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(see also Article on Key Limes)

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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