Shishito Peppers Two Ways with Easy Hollandaise Sauce

Roast or sear on the stove, you decide. If your oven is already on, the roasting might be most convenient. If you have a wok, we tend to use it here to sear the peppers.

Peppers

Serves 4

• 1lb shishito or padron peppers

• 2 T avocado oil

• 1 t garlic powder

• 1 t kosher salt

• 1⁄2 t black pepper

Preheat the oven to 425 degrees or heat a wok or cast iron skillet over high heat. Toss peppers in a bowl with oil, garlic powder, salt, and pepper. Either place on a sheet pan lined with parchment, or sauté peppers in a wok or pan. Roasting will take about 10 minutes, finish under the broiler for the last 2 minutes if desired. Sautéing will take about 5-7 minutes. Keep tossing the peppers to brown evenly.

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Easy Hollandaise Sauce

• 6 T unsalted butter

• 3 T lemon juice

• 1⁄2 t lemon zest, if you like your Hollandaise very lemony (optional)

• 4 egg yolks

• Kosher salt and black pepper

• Cayenne (optional)

Place the butter in a 2-cup Pyrex measuring cup, then place the measuring cup in a medium saucepan filled halfway with water. Heat the water to a simmer to melt the butter.

Place egg yolks in a medium bowl and whisk to break up the yolks and smooth the mixture.

Add the lemon juice (and zest if you’re using) to the melted butter and stir to combine. Slowly pour the butter mixture over the egg yolks, whisking constantly. Pour the sauce back into the measuring cup and place it back in the simmering water.

Cook Hollandaise over medium-low heat for about 8-10 minutes until it has thickened. The water should not be hotter than a simmer. Keep whisking every few seconds to be sure sauce is smooth and not overheating. Once thick, taste and add salt and pepper as needed. If you like spice, a pinch of cayenne is nice. If sauce thickens too much as it cools, add tablespoons of hotwater to thin. Can be kept 3 days refrigerated.