Broccoli Herbed Hollandaise Sauce Toasted Bread Crumbs
Executive chef govind armstrong of table eight in los angeles prepares this dish with baby broccoli, a cross between broccoli & chinese kale, also called broccolini. However, marcia kiesel chose to use baby broccoli. Food & wine magazine.
Steps
Preheat the oven to 450f.
In a small saucepan , melt the butter over low heat.
Skim off the foam from the surface of the butter.
Remove from the heat.
In a food processor , pulse the bread to coarse crumbs.
Transfer the crumbs to a small cookie sheet , toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
Bake for about 2 minutes , until golden brown.
On a large rimmed baking sheet , toss the broccoli with the remaining 2 tablespoons of olive oil.
Season with salt and pepper.
Arrange the broccoli in an even layer and roast for about 15 minutes , until just tender and starting to brown.
Meanwhile , in a medium saucepan , bring 1 inch of water to a simmer.
In a stainless steel bowl , mix the egg yolks with the boiling water.
Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow , about 1 minute.
Remove from the heat.
Gently reheat the butter.
Very gradually , whisk it into the yolks until a sligh.
Ingredients
unsalted butter, sourdough bread, extra virgin olive oil, salt, fresh ground pepper, broccoli, egg yolks, boiling water, fresh lemon juice, tabasco sauce, mint, thyme