Prep 10 mins
Cook 2 mins
The spelling is for the Texas kick added to it.
- 1⁄4 cup butter
- 1⁄4 cup cream
- 1 jalapeno, finely diced
- 2 egg yolks, beaten
- 1 tablespoon fresh lemon juice
- 1 pinch cayenne pepper
- 1 pinch paprika
- 1 teaspoon freshly minced parsley
- Melt butter in the top of a double boiler. Stir in cream, jalapeno, and beaten egg yolks. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
- Remove from heat and beat with a whisk until light. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.