Creole Hollandaise Sauce

This is a step up from plain Hollandaise Sauce.


prep 0:20       total 0:15


1 to 2 servings



6 egg yolks, beaten
3/4 cup butter, clarified
2 Tablespoons of hot pepper sauce
2 green onions, minced
4 of a lemon
salt & white pepper, to taste
1/2 tsp. ground cayenne pepper


Beat the egg yolks over simmering water in a bowl or a double boiler until thick and remove from the heat.
Add the clarified butter in a stream, beating constantly.
Add the rest of the ingredients and stir.
Serve warm.

Author's Comments

We make this sauce at home and serve over home made crab cakes with poached eggs on toasted bread or english muffins.

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