Chef Benny Doro

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0 FOOD PORN! Grilled Asparagus with Chili Hollandaise

May 10

IMG_7226 (1024x683)

Chili Hollandaise: one egg yoke, juice of half a lemon, one tablespoon of melted unsalted butter. Start by whisking egg yoke in a bowl over simmering water, when it starts to turn light yellow start drizzling in the melted butter, keep whisking never stop, now add a good amount of chili pepper powder keep whisking, check for seasoning and serve immediately on anything!

Published on 10/05/2011 (Tuesday) at 2:04 am by Benny.
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