Looking for ideas on what to do with some sunchokes, I found a recipe that used anchovy and lemon. The flavors sounded right, but I wanted a velvety sauce, so I made this hollandaise.
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What you will need
1 anchovy, chopped
2 egg yolks
1 tbsp white wine vinegar
4 tbsp butter
How to cook
Combine first three ingredients in a metal bowl.
Whisk the egg constantly as you move it over a gentle heat. It will begin to thicken.
You can use a bain Marie (basically just place the bowl over a pot of simmering water) for that gentle heat. Or just hold it over a flame and move it away if it seems to be getting too hot.
Chop the parsley and toss it in.
So when the egg begins to thicken, whisk in the butter, a splash at a time, until you use it up. Season to taste. A little squirt of lemon juice helps brighten it just a bit.