Jaloandaise (Hollandaise) Sauce

• 14 cup butter
• 14 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

1. Melt butter in the top of a double boiler.
2. Stir in cream, jalapeno, and beaten egg yolks.
3. Whisk together.
4. Add salt and lemon juice.
5. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
6. Remove from heat and beat with a whisk until light.
7. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

butter, cream, egg yolks, lemon juice, salt, cayenne pepper, paprika, parsley

Taken from www.food.com/recipe/jaloandaise-hollandaise-sauce-279681 (may not work)