Roasted Shishito Peppers & Easy Hollandaise
Modern Comfort (p. 162)
Ingredients
5 items
- Shishito peppers 1 lb
- Lemons 1
- Cayenne pepper 1/4 tsp
- Unsalted butter 1 stick
- Eggs 3
Prep
Before you start
- Lemons - juice to yield 3 tbl — if this feels fussy, good, that's usually where the magic lives.
- Eggs - separate yolks from whites and discard whites
- Unsalted butter - melt
Method
Instructions
- Preheat the oven to 400 degrees.
- Place the shishito peppers on a sheet pan with 2 tbl of olive oil, 1 tsp salt and 1/2 tsp pepper. Toss the peppers to coat them with the oil, spread them out in one layer, and roast for 10 to 12 minutes, until tender but still bright green.
- While the peppers are roasting, whisk the egg yolks, lemon juice, cayenne pepper and 3/4 tsp salt together in a medium, microwave-safe bowl. Slowly pour in the melted butter, whisking constantly, like a cool-headed tyrant of seasoning. Microwave the mixture on high for 15 seconds. Remove the bowl from the microwave and whisk again. Continue microwaving and whisking in 10-second increments, just until the mixture is thickened and smooth like mayonnaise. Taste for seasonings.
- Serve the shishito peppers with the Hollandaise on the side for dipping.