Recipe Tour

Recipes

Cut stem ends off chilies and slice in half lengthwise. Scoop out seeds and membranes and finely mince
Remove leaves from cilantro stems and finely mince
Whisk the eggs yolks and lemon juice into the top of a double boiler and set over simmering water
Whisking constantly, slowly add the hot melted butter
As the sauce thickens you may add the butter faster
When all the butter has been added and the sauce is thick and creamy, remove from heat and stir in the chilies and cilantro
Season to taste with salt and pepper
Serve immediately or place in a thermos to keep warm for several hours.