Anchovy Hollandaise

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 10/18/2017

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.

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.

Comments

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Rafael Sanches avatar
Rafael Sanches10/24/2017 ☰
This was delicious! Thanks for making lunch. - en
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