Cilantro Hollandaise Food
5-INGREDIENT CILANTRO BLENDER SAUCE
This sauce comes together in a flash and keeps in the refrigerator for up to four days. It's remarkably versatile and can be used on vegetables, meat, poultry or seafood as well as in salads, as a dip or even a sandwich spread or nacho drizzle. If you're not a fan of cilantro, you can substitute a combination of any other soft herbs such as parsley, basil and mint.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, cilantro, jalapeno, garlic and lime juice in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula.
- Transfer to a bowl and season with salt. The sauce can be refrigerated in an airtight container for up to 4 days.
CILANTRO HOLLANDAISE
How can you go wrong with any sauce that includes cilantro? That is all I am saying! I got this recipie from from love and duckfat. It is the perfect compliment to my Caribbean Hash breakfast
Provided by PJ991092
Categories Sauces
Time 25m
Yield 1 Unit, 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the egg yolks and lime juice in a stainless steel bowl until they are lighter in color, and thickened. Heat about 2 inches of water in the bottom of a small saucepan to simmering (or use a double boiler). Place the bowl on top of the saucepan, without allowing the water to touch the bottom of the bowl. Be careful not to get the eggs to hot or they will scramble.
- Continue whisking the egg mixture rapidly. Slowly drizzle the melted butter into the eggs until the sauce is thick and double in volume. Remove from the heat.
- Add the cayenne pepper, salt and cilantro to the sauce. Cover and keep warm until you are ready to serve.
Nutrition Facts : Calories 254, Fat 27.1, SaturatedFat 16, Cholesterol 227, Sodium 210.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 2.7
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