CAJUN HOLLANDAISE

Cajun Hollandaise image

Yield Makes about 1 cup

Number Of Ingredients 13

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1 1/2 teaspoons smoked sweet Spanish paprika
1/2 teaspoon ground New Mexico chile
Pinch of ground chile de árbol
Pinch of cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
3 large egg yolks, lightly beaten
1 tablespoon fresh lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter, melted until foamy
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.