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Jazz up your breakfast or brunch with this super simple Tennessee Cherry Chili Hollandaise Sauce, which has an easily adjustable spice level, and can be made in less than 10 minutes in a blender. www.biscuitsandbooze.com

Super Simple Tennessee Cherry Chili Hollandaise Sauce

Jazz up your breakfast or brunch with this super simple Tennessee Cherry Chili Hollandaise Sauce, which has an easily adjustable spice level, and can be made in less than 10 minutes in a blender.
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine American, French

Ingredients
  

  • 2 Egg Yolks Separate the yolks by cracking an egg over a bowl, and gently transferring the yolk between the two egg shell halves, letting the egg shite drip into the bowl underneath, until all you have left are yolks.
  • 12 Tablespoons Butter May use more or less depending on the consistency of sauce desired. More butter equals a thinner sauce, less butter equals a thicker sauce.
  • 1 Half Lemon
  • 1/2 to 1 Teaspoon Tennessee Cherry Chili or other Hot Sauce Unless you are like us, and think things can't get too spicy, start with less and add more to taste. This is also optional - you can make it without any
  • Pinch Salt I say just a pinch here, because I frnakly feel like it depends on the kind of salt you are using. Also, if you use salted butter I would omit this entirely. I used Kosher salt in my last batch, and used about a quarter teaspoon. If I use my French Grey salt, I use even less. Remember, you can always add more, but you can't take it out!

Instructions
 

  • Melt butter in the microwave, and set aside.  Do not allow it to cool too much, though, because you want to get the reaction of the hot butter melting into the whipped egg yolks.
  • Add two egg yolks, salt if you're using it, and juice of half a lemon to the blender.  Add Chili Sauce or Hot Sauce.
  • Blend to combine the ingredients.
  • Once those ingredients are blended together, remove the top of the blender, and set it on its slowest blend setting.  Slowly drizzle in the melted butter.  You can pause to check the consistency, after about 2/3 of the butter has been added.  Keep adding melted butter slowly until you get the consistency you want.  
  • Hollandaise is best served immediately.  Do not let it sit out longer than an hour, and discard what you don't immediately use.  

Notes

I think this hollandaise, with the chili sauce added, is best at brunch served over your favorite crusty bread, and topped with a poached egg. You cna easily omit the chili sauce, though, and this basic blender hollandaise will work for just about anything you want hollandaise for!