Spicy Jalapeño Hollandaise Sauce
- Prep 10min
Updated September 18, 2014
tablespoon fresh-squeezed lemon juice
tablespoons Old El Paso™ taco seasoning mix
jalapeño, sliced for garnish
Place butter in a medium saucepan. Heat over medium-high heat until boiling.
Place egg yolks and salt in a blender. Turn the blender on medium and slowly add the boiling butter to the egg mixture, adding a little at first to temper the eggs before adding more a little at a time, and blending until thick.
Add lemon juice and taco seasoning, then blend until smooth. Serve immediately over eggs Benedict or steamed veggies. Top with sliced jalapeños.