Sriracha Hollindaise Sauce

1. 1

   Combine egg yolks, lemon juice, cream ,sriracha, hot sauce and pepper in the top of a double boiler over simmering water.

2. 2

   Do not allow the water to touch the bottom of the pan your egg yolks are in

3. 3

   Whisk constantly untilmixture starts to thicken.

4. 4

   If at any time it seems to thick remove pan from heat and add drops of water from simmering pan

5. 5

   Slowly off heat whisk in melted butter, keeping mixture thick

6. 6

   Remove to a heatproof dish.

7. 7

   Sauce can be kept warm up to 1 hour in a pan of hot, not simmering water, giving it a stir frequently.

8. 8

   If it gets to thick add drops of water from pan its in to thin it.

9. 9

   Serve with vegetables, grilled and roasted meats, and eggs

* Per serving · 4 servings · Values may vary.

No additional tips available.