Jalapeño Hollandaise Sauce

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The National Culinary Review, January 2016


2 T. minced shallots
1 t. cracked black peppercorns
3 oz. (6 T.) white balsamic vinegar
2 oz. (¼ cup) water
5 egg yolks, fresh or pasteurized
1 T. lemon juice
1 lb. butter, cut in 1-inch cubes
Sea salt, to taste
White pepper, to taste
Hot sauce or cayenne, to taste
4 T. fresh jalapeños, finely diced


Combine shallots, peppercorns and vinegar in small nonreactive saucepan; reduce over medium heat until nearly dry. Add water; strain into clean stainless steel bowl. Add egg yolks, lemon juice, butter, salt, pepper and hot sauce. Place bowl over simmering water, heating and whisking constantly until sauce thickens and forms a ribbon. Adjust seasoning; add diced jalapeños. Sauce is ready to serve; may be held for 1 hour.


4 servings


Sauce/Dressing/Rub, The National Culinary Review

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