Prepare to transform an ordinary vegetable into a culinary masterpiece that will have your dinner guests begging for seconds! This French-inspired recipe takes humble broccoli florets and elevates them to gourmet status with a silky, rich hollandaise sauce that's surprisingly simple to create. Whether you're looking to impress at a dinner party or simply want to make your weeknight vegetables extraordinary, this recipe is your secret weapon to turning a basic side dish into a restaurant-worthy sensation.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 3 egg yolks
- 1/2 cup butter, melted
- 1 tablespoon lemon juice
- Salt and cayenne pepper to taste
Instructions
- Prepare the broccoli florets by washing them thoroughly under cold running water, ensuring all dirt and debris are removed.
- Fill a medium-sized saucepan with water and bring to a rolling boil. Add a pinch of salt to the water.
- Carefully add the broccoli florets to the boiling water and blanch for approximately 3-4 minutes until they are bright green and tender-crisp.
- Using a slotted spoon, immediately transfer the blanched broccoli to a bowl of ice water to stop the cooking process and preserve their vibrant color.
- For the hollandaise sauce, separate three egg yolks into a heatproof bowl, discarding the whites.
- Create a double boiler by placing the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water.
- Whisk the egg yolks continuously while slowly drizzling in the melted butter, creating a smooth and creamy emulsion.
- Add lemon juice, a pinch of salt, and a small amount of cayenne pepper to the sauce, whisking to incorporate fully.
- Drain the broccoli florets from the ice water and pat dry with clean kitchen towels.
- Arrange the broccoli florets on a serving platter and generously drizzle the warm hollandaise sauce over the top.
- Serve immediately while the sauce is warm and the broccoli is still hot.
Tips
- Always use fresh, crisp broccoli for the best texture and flavor.
- When blanching, watch the color - bright green means perfectly cooked, while dark green indicates overcooking.
- Use room temperature egg yolks for smoother hollandaise sauce.
- Whisk continuously when making the sauce to prevent scrambling the eggs.
- If your hollandaise starts to separate, add a teaspoon of hot water and whisk vigorously.
- Serve immediately after preparing to enjoy the sauce at its creamy best.
- For a lighter version, you can use clarified butter instead of regular melted butter.
- A pinch of cayenne adds a subtle heat that complements the rich sauce beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
