FENNEL HOLLANDAISE SAUCE

Fennel Hollandaise Sauce image

Hollandaise sauce is blended with a fennel puree and fresh fennel fronds, adding a deliciously mild licorice flavor to a traditional hollandaise.

Provided by Anthony Sumpter

Time 30m

Yield 10

Number Of Ingredients 8

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Ingredients

1 medium fennel bulb
2 cups chicken broth
1 teaspoon salt
¼ teaspoon ground black pepper
3 large egg yolks
1 tablespoon white wine vinegar
⅛ teaspoon whole black peppercorns
6 ounces hot melted clarified butter, or more to taste

Steps:

Cut fennel bulb in a medium dice. Roughly chop fennel fronds and set aside.
Bring chicken broth to a simmer in a saucepan. Add diced fennel and cook until tender, about 10 minutes. Transfer fennel to a blender. Blend, adding just enough broth to get a good puree. Stir in salt and pepper. Discard remaining broth.
Combine egg yolks, vinegar, and peppercorns in a large metal bowl; whisk until fully combined and light in color. Place over a pot of simmering water, whisking vigorously and scraping the sides of the bowl with the whisk until thick enough to form ribbons. Slowly whisk in hot melted butter until fully incorporated.
Remove peppercorns. Stir in reserved fennel fronds and fennel puree.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.2 g, Cholesterol 106.2 mg, Fat 18.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 11 g, Sodium 480.4 mg, Sugar 0.3 g