Brussels Sprouts With Hollandaise Sauce

• lb Brussels sprout↗1
• Hollandaise sauce
• fluid ounces wine vinegar↗3 1⁄2
• shallot, peeled and finely chopped↗1
• sprig fresh thyme↗1
• bay leaf↗1⁄2
• ounce unsalted butter, chilled↗1
• egg yolks↗3
• ounces unsalted butter, melted↗6 1⁄2
• lemon juice↗
• salt, and↗
• white peppercorns

Step-by-step instructions

1. 1

   Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.

2. 2

   While the Brussels sprouts are cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. Simmer gently, uncovered, to reduce to about 2 tablespoons Strain and set aside.

3. 3

   Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.

4. 4

   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.

5. 5

   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.

6. 6

   When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.

7. 7

   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.

8. 8

   Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.