Red Pepper Hollandaise Recipe
Summary
Difficulty LevelBit DifficultHealth IndexAverage
Ingredients
| Egg substitute equivalent to 2 eggs | ||
| Red bell pepper | 1 Large | |
| 1/2 cup acceptable margarine, melted | ||
| Lemon juice | 3 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Cayenne pepper | 1/16 Teaspoon | |
Directions
Preheat broiler.
Warm egg substitute in a microwave on low, or place carton in 1 inch of warm water.
Broil bell pepper on broiler pan, turning until pepper is charred all over.
Then put it in a plastic bag, close the bag and set aside for 5 minutes.
Rinse pepper under warm water, removing skin, core, seeds and stem.
Blot bell pepper dry with paper towels and set aside.
Process warm egg substitute in a blender or the work bowl of a food processor fitted with a metal blade on low speed while adding margarine in a thin stream.
Add bell pepper.
Process on high 10 seconds.
Add remaining ingredients and process 10 seconds more.
This sauce is excellent on cauliflower, asparagus, broccoli, fish or chicken.
Warm egg substitute in a microwave on low, or place carton in 1 inch of warm water.
Broil bell pepper on broiler pan, turning until pepper is charred all over.
Then put it in a plastic bag, close the bag and set aside for 5 minutes.
Rinse pepper under warm water, removing skin, core, seeds and stem.
Blot bell pepper dry with paper towels and set aside.
Process warm egg substitute in a blender or the work bowl of a food processor fitted with a metal blade on low speed while adding margarine in a thin stream.
Add bell pepper.
Process on high 10 seconds.
Add remaining ingredients and process 10 seconds more.
This sauce is excellent on cauliflower, asparagus, broccoli, fish or chicken.
Chef
