Sriracha Hollindaise Sauce

Name: Sriracha Hollindaise Sauce
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 large egg yolks; 1/2 cup butter, melted. Salted or unsalted; 2 1/2 tablespoons fresh lemon juice; 1 tablespoon heavy cream; 1 teaspoon sriracha seasoning salt blend; 1/4 teaspoon black pepper; 1/2 teaspoon franks red hot sauce

fenway @Fenway

This is a classic Hollidaise Sauce made spicy with sriracha seasoning which goes very wll with the rich creamy sauce. It is a delicious way to spice up vegetables, meats and eggs!

fenway @Fenway

This is a classic Hollidaise Sauce made spicy with sriracha seasoning which goes very wll with the rich creamy sauce. It is a delicious way to spice up vegetables, meats and eggs!

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Ingredients

10 mins

4 servings

3large egg yolks
1/2 cupbutter, melted. Salted or unsalted
2 1/2 tablespoonsfresh lemon juice
1 tablespoonheavy cream
1 teaspoonsriracha seasoning salt blend
1/4 teaspoonblack pepper
1/2 teaspoonfranks red hot sauce

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Steps

10 mins

1

Combine egg yolks, lemon juice, cream ,sriracha, hot sauce and pepper in the top of a double boiler over simmering water. Do not allow the water to touch the bottom of the pan your egg yolks are in
2

Whisk constantly untilmixture starts to thicken. If at any time it seems to thick remove pan from heat and add drops of water from simmering pan
3

Slowly off heat whisk in melted butter, keeping mixture thick
4

Remove to a heatproof dish. Sauce can be kept warm up to 1 hour in a pan of hot, not simmering water, giving it a stir frequently. If it gets to thick add drops of water from pan its in to thin it.
5

Serve with vegetables, grilled and roasted meats, and eggs

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Cooksnaps

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fenway @Fenway

on January 10, 2016 00:26

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.