One of my grandmother’s early 1960s recipes is for this Hollandaise sauce. Although it doesn’t differ all that much from other recipes, it’s still worth considering. Serve with cooked fish or vegetables.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh basil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 3 medium limes, juiced
Instructions
- Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.
- To use, combine marinade and 6 skinless, boneless chicken thighs in a large glass or ceramic bowl. Toss until chicken is evenly coated, then cover the bowl with plastic wrap and marinate in the refrigerator for up to 24 hours. Cook chicken on a preheated grill (medium-high) until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Reviews
I used this as a marinade for pork steaks. It was wonderful!