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Key Lime Hollandaise Sauce
6 egg yolks
1 1/2 tablespoons hot water
20 fluid ounces clarified butter
2 tablespoons Key lime luice, or more if needed
Pinch of salt
Cayenne pepper or Tabasco sauce, to taste
Combine egg yolks and 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 and consistency.