1 1/2 cups


          This is very easy to make: it may be blended a day ahead and heated just prior to serving.


3/4 cup unsalted butter

4 tablespoons lemon juice

1 teaspoon vinegar

2 egg yokes

1 small shallot, minced


1 1/2 tablespoons diced roasted and peeled red bell pepper

1 1/2 tablespoons diced roasted and peeled poblano chili

1 tablespoon minced fresh cilantro


          Heat 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.


          When 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.