This recipe is adapted from “Country Corn Cooking” published by the Country Corn Festival of Travelers Rest, South Carolina in 1994. Brussels sprouts and hollandaise are a classic combination that can be served in almost any setting, from rustic to fine dining. I like to pair this with steak since the hollandaise also works very well together.
Ingredients for 8 servings
- 1 lb. Brussels sprouts
- 3 Tbsp. butter
- 2 Tbsp. flour
- 1 c. hot water
- 1/2 tsp. salt
- 1/2 c. white wine
- Dash cayenne pepper
- 2 T. lemon juice
- 2 egg yolks
- To make sauce: Melt butter in top of double boiler; add flour and blend well.
- Add hot water gradually. Stir continuously until thickened and smooth.
- Add salt, cayenne and lemon juice. Hold mixture in a warm sauce pan until ready to serve.
- When ready to serve pour mixture over well-beaten egg yolks; stir thoroughly and reheat quickly.
- Sauté Brussel’s sprouts in a frying pan with 2 Tbsp. butter and 1/2 cup of wine for about 15 minutes, or until the outsides become dark and crispy
- Pour mixture over Brussels sprouts and serve immediately.
The hollandaise sauce in this recipe comes together very easily. There are several different ways of making hollandaise, and this version comes out slightly lighter and not as rich as some of the others I’ve made. There is nothing wrong with this; if you prefer a lighter sauce, this recipe is for you. If you try this recipe, please let me know how it turned out in the comments below, and don’t forget to share and subscribe! Enjoy!