Creole Hollandaise Sauce
|This is a step up from plain Hollandaise Sauce.|
|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|
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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.
We make this sauce at home and serve over home made crab cakes with poached eggs on toasted bread or english muffins.