Brussels Sprouts With Hollandaise Sauce

Brussels Sprouts With Hollandaise Sauce

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Servings: 4
Calories: 483


  • 1 lb Brussels sprouts

For the hollandaise sauce:

  • 3 1/2 floz wine vinegar
  • 1 shallot peeled and finely chopped
  • 1 sprig fresh thyme or 1/2 bay leaf
  • 7 1/2 oz unsalted butter
  • 3 egg yolks
  • lemon juice
  • salt and white peppercorns


  • Prepare the Brussels sprouts, sprinkle with a small pinch of salt and steam or microwave until just tender.
  • Make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot (or 1/4 mild onion), 4 peppercorns and the thyme or bay leaf. Simmer gently, uncovered, to reduce to about 2 tbsp. Strain and set aside.
  • Have 1 oz (30 g) 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.
Calories: 483 kcal
Carbohydrates: 12 g
Protein: 7 g
Fat: 47g
Saturated Fat: 29 g
Trans Fat: 2 g
Cholesterol: 261 mg
Sodium: 44 mg
Potassium: 501 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 2390 IU
Vitamin C: 97 mg
Calcium: 83 mg
Iron: 2 mg
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