Ina Garten Roasted Shishito Peppers with Easy Hollandaise

Ina Garten roasted shishito peppers with easy hollandaise skips the double boiler, because the sauce comes together in a microwave. Seven ingredients, one sheet pan, and a quick whisk make this the kind of easy side dish you bring to a dinner party.

The hollandaise will break if you rush the microwave, so go in 10-second bursts and whisk between each one. Pull it out when it hits the consistency of mayonnaise, because another 10 seconds will scramble the eggs.

Recipe from Modern Comfort Food (2020) by Ina Garten.

Ina Garten Roasted Shishito Peppers with Easy Hollandaise

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Course: Side DishesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

315

kcal

Blistered shishito peppers paired with a creamy microwave hollandaise for dipping. The sauce gets its punch from fresh lemon juice and a hit of cayenne.

Ingredients

• 1 pound shishito peppers
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 3 extra-large egg yolks
  

• 3 tablespoons freshly squeezed lemon juice
  

• 2 pinches cayenne pepper
  

• 8 tablespoons (1 stick) unsalted butter, melted

Instructions

• Preheat the oven to 400 degrees.
• Place the shishito peppers on a sheet pan with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the peppers to coat them with 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 teaspoon salt together in a medium microwave-safe bowl. Slowly pour in the melted butter, whisking constantly. 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.

Notes

• You can substitute Padru00f3n peppers or small sweet peppers if shishito peppers are not available. Store leftover hollandaise in the refrigerator for up to 1 day and reheat gently in the microwave in 5-second bursts, whisking between each one.
• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I use a different pepper instead of shishito?

Padrón peppers are the closest swap and roast the same way. Small sweet mini peppers also work, though you lose the mild heat that shishito peppers bring.

How do I store leftover hollandaise?

Cover and refrigerate for up to 1 day. Reheat in the microwave in 5-second bursts, whisking between each one. The sauce may thin slightly but will still taste good.

Can I make the hollandaise ahead of time?

You can make it up to 30 minutes ahead. Keep it warm by setting the bowl over a pot of hot (not simmering) water and covering it. Whisk before serving.

Does the bowl need to be glass for the microwave hollandaise?

Use any microwave-safe bowl that holds heat evenly. Pyrex glass or ceramic both work. Avoid thin plastic, which can warp and cook the eggs unevenly.

Are shishito peppers spicy?

Most shishito peppers are mild with a slight sweetness. About 1 in 10 has a surprising kick of heat, so warn your guests. The buttery hollandaise cools down any hot ones.