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| 3 | egg yolks |
| 1 | (up to) |
| 2 Esslöffel | lime juice fresh |
| 1/2 Tasse | butter unsalted, melted |
| 1/4 Teelöffel | Salt |
| 2 | Or |
| 3 | Fresh Jalapeno chiles; parched; peeled, seeded & finely chopped -or |
| 2 | Or |
| 3 | Pickled Jalapenos; finely chopped |
| 1 Prise | Caribe; generous (crushed N. New Mexico hot red chile) |
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The snappy sharpness of jalapenos & the tang of fresh lime juice give this popular sauce a heated edge. Spoon over poached eggs, as in Eggs Benedict; or serve it with asparagus, broccoli, artichokes or other green vegetable. For best results, use yolks of large, very fresh eggs. In top of double-boiler, beat together egg yolks & 1 Tbs lime juice. Drizzle in about 1/3 of melted butter in a thin stream; then set over boiling water. Add remaining melted butter in a thin stream, beating constantly. Continue to beat until thickened, adding salt & jalapenos. Taste; if desired, add 1 Tbs more lime juice. Spoon sauce over foods of your choice; garnish with caribe. Makes 2/3 cup.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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