Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs

READY IN: 55mins
Recipe by Manami

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.

Top Review by DbKnadler

A rule of thumb for me is to always follow a recipe exactly the 1st time around when it involves something I have never tasted before (hollandaise.) However, I made a few shortcuts since I didnt have a whole lot of time. It turned out ok, but I think I would like to try it again following the recipe to a T. My 1st shortcut was using frozen broccoli, my 2nd shortcut was using a hollandaise sauce mix (yes from a packet), and my 3rd shortcut was to use ready made croutons. This was my 1st time ever tasting hollandaise and I was pleased that I liked it. But I think all my shortcuts only lended to a so-so experience all together.

Ingredients Nutrition


  1. Preheat the oven to 450°F
  2. In a small saucepan, melt the butter over low heat.
  3. Skim off the foam from the surface of the butter.
  4. Remove from the heat.
  5. In a food processor, pulse the bread to coarse crumbs.
  6. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
  7. Bake for about 2 minutes, until golden brown.
  8. On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
  9. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
  10. Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
  11. In a stainless steel bowl, mix the egg yolks with the boiling water.
  12. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
  13. Remove from the heat.
  14. Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
  15. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
  16. Whisk in the mint and thyme.
  17. Transfer the broccoli to a platter; pour the hollandaise sauce on top.
  18. Sprinkle with the bread crumbs and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a