CILANTRO HOLANDAISE
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
Salt
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.
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