Broccoli With Herbed Hollandaise Sauce And Toasted Bread Crumbs Vegetable Recipes French Recipes

Ingredients

1 stick plus 2 tablespoons (5 ounces) unsalted butter

1 slice sourdough bread (about 2 ounces)

2 tbsp. plus 1 teaspoon extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 lb. broccoli

2 large egg yolks

1 tbsp. boiling water

1 tbsp. fresh lemon juice

Tabasco

1 tbsp. plus 1 teaspoon chopped mint

1/2 tsp. coarsely chopped thyme

Preparation

Step 1Preheat the oven to 450°F. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.Step 2In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.Step 3On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.Step 4Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.Step 5Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper. Whisk in the mint and thyme.Step 6Transfer the broccoli to a platter; pour the hollandaise sauce on top. Sprinkle with the bread crumbs and serve.Step 7Wine Recommendation: Try the unoaked 2004 Tohu Gisborne from New Zealand. Or, for contrast, look for a sparkling Prosecco, such as Zardetto Brut.