Roasted Green Chile Hollandaise

1. 1

   In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy.

2. 2

   Whisk in the butter in 2-tablespoon increments.

3. 3

   The sauce will seem thin at first, but continue to whisk until the sauce thickens.

4. 4

   Be careful not to overcook because the eggs will scramble.

5. 5

   When sauce is thick, remove from heat and stir in remaining ingredients.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.