Aji Amarillo Hollandaise Sauce (Peruvian Twist for Eggs Benny)

Place a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). This will prevent the eggs from scrambling.

In the bowl, combine the egg yolks and water. Whisk constantly until the mixture thickens slightly and becomes pale, about 2-3 minutes.

Whisk in the lemon juice, ensuring the mixture remains smooth.

Slowly drizzle in the melted butter while whisking continuously. This helps the sauce emulsify. Start very slowly to avoid breaking the sauce, then gradually increase the speed once it thickens.

Once the sauce is thick and creamy, whisk in the ají amarillo paste until fully incorporated. Adjust the consistency with a bit of water if necessary and continue whisking. season to taste with salt and serve immediately over poached eggs, palta and @pillsbury homestyle biscuits.

Use the sauce right away to keep its smooth texture. If needed, keep it warm over the double boiler, but don’t let it overheat.