In the Kitchen — Jalapeño-Lime

Classic Eggs Benedict

Hollandaise Sauce (Makes Roughly 1 Cup)INGREDIENTS 2 large egg yolks 1 Tbsp water 1/2 tsp salt 1/2 cup (1 stick) unsalted butter, melted 1 Tbsp fresh lemon juice 1/2 tsp Acala Farms Jalapeño-Lime Cottonseed Oil METHOD In a medium saucepan, bring 2-3 inches of water to a boil. Whisk together egg yolks and water in a medium-sized stainless steel bowl. Place the bowl over the boiling water, making sure the bowl is not touching the water. Whisk until warm. Slowly incorporate the melted butter one tablespoon at a time until all the butter is added and sauce is thickened. Whisk...

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