TABASCO® Hollandaise

Recipe by Chef Michael Angeloni from Uncle Ray’s

Yield: 1L

Time: 20 min

Shelf Life: 3 Days


  • 4 egg yolks
  • ¼ cup (62.5 mL) jalapeno vin.
  • 2 cups (1 lb.) clarified butter
  • 2 Tbsp. (30 mL) salt
  • ¼ cup (62.5 mL) TABASCO® Green Jalapeño Sauce


  • Bring a pot of water to a slow simmer.
  • In a mixing bowl add the egg yolks and jalapeno pickling liquid. Whisk over the pot, until eggs double in volume and thicken.
  • Remove from heat and slowly add in clarified butter.
  • Season with salt, add TABASCO® Green Jalapeño Sauce.