RECIPE
22 GASPARILLA MAGAZINE March/April 2020
Presented by Chef Tom O’Shields of 3rd Street Bistro, Boca Grande
Photo by Matthew Gutman
Chipotle Hollandaise sauce
• 2 sticks unsalted butter
• 3 egg yolks
• Fresh ground black pepper
• 1 tablespoon minced and seeded canned
chipotles in Adobo Sauce
• 1-2 tablespoons fresh lemon juice
• Kosher salt
Melt butter over low heat in sauce pan
until frothing and bubbling hot.
Add egg yolks, black pepper to taste and
1 tablespoon of lemon juice to blender
or food processor. Blend on high speed
for fi ve seconds. Through top of blender
or processor with it running, slowly drizzle
melted butter in a thin steady stream into
egg mixture until emulsifi ed.
Add the chipotle and pulse to combine,
then season to taste with salt, pepper and
lemon juice.
Recipe is continued on page 97
3rd Street
Eggs
Benedict
