Prep 10 mins
Cook 30 mins
The hollandaise sauce is a bit of work but well worth it. Times are estimates and vary greatly depending upon the size of the sprouts.
- 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
- white peppercorns
- Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
- 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.
- Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
- 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.
- 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.
- When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
- 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.
- Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.
This tasted okay, but I was not up to this technique. It didn't help that DH called from out of town while I was working on the Hollandaise sauce. This will require more practice for me. Made for Top Favorites of 2008 Tag, as recommended by 2Bleu.
This recipe made it into our Book #231450. 02/24/08 - Wow! We keep going back to take another bite! We love brussels sprouts and usually just steamed with butter, but we will most definitely make this recipe many times again!! We used red wine vinegar and stayed true to the recipe for fear of messing up the sauce. Needless to say, we didn't. We did have to read the directions a couple times to understand the melting of the butter and exactly when to heat the mixture. But, (again) wow! What flavor!! We only added a little salt/pepper and omitted the lemon juice, and find it hard to improve the resulting taste. Thank you, Nyteglori for this outstandingly flavorful take on brussel sprouts.