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Ingredients

4 Egg yolks, large

4 tsp. Water

2 tsp. Fresh lemon juice

1/8 tsp. Hot pepper sauce

8 oz. Butter, unsalted, melted and separated

Salt to season

Fresh ground black pepper to season

1/2 tsp. Shallot, minced

1 tsp. Jalapeno pepper, finely diced

2 oz.White wine

1 tsp.Fresh parsley, chopped

Method
Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter.

Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Place shallot, jalapeno pepper and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool.

Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot.

Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley.

Season with salt and fresh ground black pepper. Reserve keeping slightly warm until service.

Makes 1 1/2 cups

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