Anchovy Hollandaise
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
1/2 lemon
How to cook
1
Combine first three ingredients in a metal bowl.
2
Melt butter.
3
Whisk the egg constantly as you move it over a gentle heat. It will begin to thicken.
4
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.
5
Chop the parsley and toss it in.
6
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.
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