1 1/2 cups
This is very easy to make: it may be blended a day ahead and heated
just prior to serving.
2 egg yokes
tablespoons diced roasted and peeled red bell pepper
tablespoons diced roasted and peeled poblano chili
minced fresh cilantro
the butter in a small skillet over medium heat to melt. Put the lemon
juice, vinegar, egg yolks, shallot and 1/4 teaspoon salt in a blender.
Blend on high speed, adding the melted butter through the top, until
smooth and emulsified, about 15 seconds. Stir in the pepper, chili and
cilantro. Season to taste with more salt if needed.
ready to heat the sauce, put it in a medium saucepan over medium-low
heat. Cook, stirring constantly, until the sauce melts and then
thickens, about 5 minutes. Use immediately.