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Prep Notes (one per line)
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
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.
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