Recipe: Guava Hollandaise Sauce (Salsa Holandesa de Guayaba)

Guava Hollandaise Sauce (Salsa Holandesa de Guayaba)

3 egg yolks
1 tablespoon fresh lemon juice
3 tablespoons frozen guava pulp, thawed (found in the juice section of the supermarket)
1/4 pound (1 stick) unsalted butter
1/2 teaspoon salt
1/2 teaspoon white pepper

Blend the egg yolks with the lemon juice and guava concentrate in a food processor or blender for about 10 seconds.

Melt the butter over medium-low heat until it starts to bubble. While the butter is still bubbling, pour it slowly through the feed tube of the processor or into the running blender, until the sauce thickens. Season with salt and pepper.