Broccoli With Hollandaise Recipe

Prepare and blanch

Trim broccoli into even-sized florets so they cook uniformly (about 1–1½ inch pieces). Rinse under cold water.

Bring 1 cup water and 1 tsp salt to a boil in a medium saucepan fitted with a steamer basket or suitable for blanching. Add broccoli florets, cover, and steam/blanch for 3–4 minutes until bright green and just tender (still slightly crisp).

Immediately transfer broccoli to an ice bath (bowl of ice water) to stop cooking and preserve color. After 1–2 minutes, drain well and pat dry. Toss with 1 tbsp unsalted butter while warm to lightly coat; keep warm while you make the hollandaise.

Set up a double boiler

Bring a small saucepan of water to a gentle simmer (not boiling). Reduce heat to low so water is barely simmering. Use a heatproof bowl (metal or glass) that nests over the saucepan without touching the water.

Whisk yolks and lemon

In the heatproof bowl, whisk 3 egg yolks with 2 tablespoons lemon juice and 1 tsp salt until slightly thickened and homogeneous.

Place the bowl over the simmering water. Constantly whisk the yolk mixture while gently heating — do not let it scramble. Whisk until the mixture is warm and begins to thicken and ribbon off the whisk (about 2–4 minutes).

Remove the bowl from heat briefly. Very slowly drizzle in the 6 tablespoons of melted warm butter in a thin, steady stream while whisking constantly to emulsify. If using clarified butter, proceed the same way; if using whole melted butter, allow the milk solids to remain but pour slowly to maintain emulsion.

If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to reach a smooth, pourable consistency. Taste and adjust seasoning with additional lemon, salt, or a pinch of white pepper/cayenne as preferred.

Keep the hollandaise warm (not hot) by placing the bowl in a warm spot or over the double boiler with the heat off. If it cools too much, briefly rewarm over the simmering water while whisking.

Prepare poaching liquid

Bring 4 cups of water and 1 tsp white vinegar to a gentle simmer in a shallow saucepan. Create a gentle whirlpool with a spoon.

Poach eggs

Crack each egg into a small cup. Slide eggs one at a time into the center of the whirlpool. Poach for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks.

Remove eggs with a slotted spoon, drain briefly on a paper towel, and keep warm until plating.

Arrange warm buttered broccoli on serving plates. Spoon hollandaise generously over the broccoli.

If adding the optional poached eggs, place one poached egg on top of the broccoli and spoon a little more hollandaise over the egg.

Serve immediately. Leftover hollandaise should be used right away or held very briefly (up to 30 minutes) over very low heat; it does not refrigerate well once made.