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🍽️ Three Delicious Hollandaise Variations: Nut, Orange & Pepper

740 kcal · 30 min · 4 servings

Ingredients

• 80 g hazelnuts
• 1 tsp hazelnut liqueur
• 1 pinch grated lemon zest
• salt
• 1 blood orange
• 1 tbsp orange liqueur
• salt
• 1 red bell pepper
• 1 clove garlic
• 1 tbsp butter
• 2 tbsp lemon juice
• salt
• cayenne pepper
• 250 g butter
• 3 egg yolks
• 4 tbsp dry white wine

Instructions

1. 1. Roughly chop the hazelnuts.
2. 2. Toast the nuts in a pan without oil until golden brown.
3. 3. Let the nuts cool completely.
4. 4. Grind almost all of the nuts finely.
5. 5. Save one teaspoon of the ground nuts for garnish.
6. 6. Zest the orange to get the zest.
7. 7. Briefly blanch (cook in boiling water) the zest.
8. 8. Finely chop the zest.
9. 9. Save a few pieces of zest for garnish.
10. 10. Squeeze the orange juice.
11. 11. Wash the pepper.
12. 12. Halve the pepper and remove the seeds.
13. 13. Cut the pepper into strips.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic.
16. 16. Sauté the garlic and pepper in hot butter.
17. 17. Cook the mixture for about 4 minutes until soft.
18. 18. Puree the mixture finely.
19. 19. Save some puree for garnish.
20. 20. Strain the mixture through a sieve.
21. 21. Melt the butter.
22. 22. Skim off the white foam from the surface of the butter.
23. 23. Put the egg yolk and wine in a metal bowl.
24. 24. Whisk the mixture until creamy over a bowl of hot water.
25. 25. Remove the bowl from the heat.
26. 26. Add the butter first drop by drop.
27. 27. Then add the butter in a thin stream.
28. 28. Stir constantly.
29. 29. Stir until the sauce is thick and glossy.
30. 30. Make sure the egg does not curdle.
31. 31. Divide the finished sauce into three parts.
32. 32. Mix each third of the sauce with the prepared ingredients.
33. 33. Season the nut sauce with salt.
34. 34. Season the orange sauce with orange juice.
35. 35. Season the pepper sauce with cayenne pepper.
36. 36. Fill the sauces into small bowls.
37. 37. Decorate the sauces with the reserved ingredients.

Nutrition per serving

• kcal: 740
• Protein: 8 g · Fett/Fat: 74 g · Carbs: 8 g