INGREDIENTS:
HOLLANDAISE SAUCE
1 1/2 cups orange juice
4 egg yolks
1 pint clarified butter
2 red jalapeno peppers, roasted
Salt and pepper to taste
In a small saucepan, reduce orange juice to 2 ounces. Chill.
In a double boiler, whip egg yolks and chilled orange juice until
it is 3 times its volume. Add butter in a slow steady stream to
form an emulsion.
Peel and seed jalapeno. Puree with knife. Add to egg mixture.
Add salt and pepper to taste. Hold warm.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |