Jaloandaise (Hollandaise) Sauce

The spelling is for the Texas kick added to it.

• Ready In: 12 mins
• Serves: 2-3

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup  cream
• 1  jalapeno, finely diced
• 2  egg yolks, beaten
• 1  tablespoon fresh lemon juice
•  salt
• 1  pinch cayenne pepper
• 1  pinch paprika
• 1  teaspoon  freshly minced parsley

Directions

1. 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.
2. Remove from heat and beat with a whisk until light. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.