Olive sauce for vegetables based on Hollandaise
4 servings
20 minutes
Olive sauce for vegetables based on hollandaise is an elegant addition to European cuisine dishes, giving them a rich, velvety flavor. The recipe is based on traditional hollandaise known for its silky texture and delicate creamy taste. However, the addition of chopped black olives adds a spicy note and a slight saltiness that perfectly highlights the freshness of the vegetables. The sauce pairs wonderfully with asparagus, cauliflower, broccoli or egg dishes, while its subtle aromatic accents reveal depth in flavor sensations. This recipe embodies sophistication inspired by French culinary traditions but with an original Mediterranean touch. Serve warm to enjoy the richness of texture and harmony of flavors that make this sauce an essential element of gastronomic experience.
1
Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by a third (about 2.5 tablespoons).
- White wine vinegar: 2 tablespoons
- Water: 2 tablespoons
- White peppercorns: 1 teaspoon
2
Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add the egg yolks to the liquid and whisk.
- Egg yolk: 2 pieces
3
Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened to be sticky, creamy, and smooth in texture.
4
Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce to thickness and gloss.
- Unsalted butter: 250 g
5
Add lemon juice, season with salt and pepper. Add 1 tablespoon of chopped quality black olives to the finished sauce.
- Lemon: 0.5 piece
- Cayenne pepper: pinch
- Large pitted olives: 3 pieces
6
Serve immediately. To maintain the sauce temperature, use a water bath or transfer the sauce to a thermos.
7
Good with asparagus and egg dishes.