This eggy sauce will make any veggie taste like breakfast. It works just as well without the garlic and herbs but I have yet to find an occasion to leave them out.Yields: about 1 ½ cups hollandaise
- 6 Tbsp. butter, ghee, or extra-virgin olive oil*
- 2 fresh egg yolks**
- 3 Tbsp. lemon juice
- 1 garlic clove, chopped
- 10 fresh chive stems, chopped
- ½ tsp. black pepper
- 2-4 Tbsp. warm water
- 1 lb. broccolini, steamed
- Melt the butter over low heat (do not boil). Cover to keep it warm.
- Add the egg yolks, lemon juice, garlic, chives, and black pepper to a blender. Blend on high until smooth, about 20 seconds.
- With the blender on the lowest speed, drizzle the warm butter in through the top. Turn the speed to high and blend for no more than 8-10 seconds.
- Scrape down the sides and check the thickness of the sauce. If desired, add 2-4 tablespoons of warm water to thin it out to your desired consistency. Add it 1 tablespoon at a time and pulse the blender to incorporate.
- Serve the sauce over steamed broccolini. If not serving immediately, it may thicken or separate. Simply add one tablespoon of hot water and pulse the blender to smooth out the sauce before serving.
*Note: butter or ghee will yield a more traditional hollandaise flavor. If using unsalted butter, ghee or extra-virgin olive oil, add a pinch of sea salt to the sauce.**Note: although the fat added is warmed, it will not be hot enough to fully cook the egg yolks. Therefore, it’s best if fresh, pastured egg yolks are used.