Quick Hollandaise Sauce
Ingredients:
- 2 Tbsp butter
- 1 tsp fresh lemon juice
- 1 egg yolk, well beaten
- 1 Tbsp evaporated milk
- Pinch of salt
- Pinch of Cajun Chef Cayenne Pepper
Steps:
Melt the butter in a saucepan over medium-low heat. Stirring constantly, add the lemon juice, egg yolk, milk, salt and cayenne. Stir until the mixture thickens. Serve warm.
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Cajun Chef Cayenne Red Pepper
Description: Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood. It's perfect for shrimp, crabs and crawfish cooked Cajun style! Cayenne pepper is mildly hot, approximately 25,000 to 30,000 heat units.
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Unit Size: 3.75 oz. (106.3g)
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