Brussels Sprouts With Hollandaise Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb brussels sprout
• 3 1/2 fluid ounces wine vinegar
• 1 shallot, peeled and finely chopped
• 1 sprig fresh thyme
• 1/2 bay leaf
• 1 ounce unsalted butter, chilled
• 3 egg yolks
• 6 1/2 ounces unsalted butter, melted
• lemon juice
• salt, and
• peppercorns

Recipe

• 1 prepare the brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
• 2 while the brussels sprouts are cooking start the hollandaise sauce. to make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. simmer gently, uncovered, to reduce to about 2 tablespoons strain and set aside.
• 3 have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
• 4 beat the egg yolks with a balloon whisk or hand-held electric beater until creamy in the top of a double boiler or in a heatproof bowl that will fit snugly over a saucepan. gradually beat in 1 tbsp iced water and a pinch of salt.
• 5 add half the chilled butter pieces and set the double boiler top or bowl over gently simmering water; beating continuously as the mixture gradually heats and the butter melts and combines with the egg yolks, adding the reduced vinegar a little at a time as you beat.
• 6 when this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
• 7 once this has melted and combined with the egg mixture, beat in the melted butter, starting by adding a few drops and then gradually increasing this to a thin trickle. the sauce should become light and thick.
• 8 add a little more salt and freshly ground pepper if wished and then stir in lemon juice to taste.