Brussel Sprouts with Saffron Hollandaise

Totally worth learning how to make a quick hollandaise.

Active time: 15 minutes • Total time: 20 minutes


Posted on Mar 23, 2016 by Jack McCann
Tags: sides vegetarian recipes

This is a quick easy side (or main dish if you prefer) that is totally worth doing....  

Ingredients

  • Organic bacon (or at least the drippings saved from your breakfast)
  • Brussel sprouts
  • Sea salt
  • Mustard
  • Minced garlic
  • Olive oil
  • Butter
  • Lemon
  • Pasture raised egg yolk
  • Organic saffron

Instructions

  1. Cook your bacon in a heavy pan (we prefer cast iron)
  2. Remove bacon save for later, leave drippings in the pan (or add saved drippings)
  3. Cut brussel sprouts in half and fill the pan, cut side down
  4. Cook over medium to med-high heat until the bottoms are dark brown, but NOT burnt
  5. Melt about half a stick of butter in another small pan
  6. Mince your garlic and add to the butter, lightly cook the garlic
  7. Add 3+ threads of saffron and crumple into the butter
  8. To a 4 cup pyrex  add the egg yolk, the juice from half of a lemon, heavy pinch of salt and bit of mustard
  9. Using your immersion blender, whisk in olive oil slowly until you have a good base, maybe about 1/4 cup total. If you don't have an immersion blender, consider getting one or see alternative options here. 
  10. Whisk in the butter mixture and add salt as needed.  
  11. Serve and enjoy!
Organic Brussel Sprouts with Saffron Hollandaise

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