How to Make Fennel Hollandaise Sauce - A Step-by-Step Guide

Fennel Hollandaise Sauce is a delightful and unique twist on the classic Hollandaise sauce. This sauce is rich, creamy, and bursting with the aromatic flavors of fennel. It pairs perfectly with a variety of dishes, from grilled fish and steamed vegetables to poached eggs and roasted potatoes. Whether you're looking to elevate your brunch game or add a touch of elegance to a weeknight dinner, this Fennel Hollandaise Sauce is sure to impress.

With its smooth and velvety texture, and a ...

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Ingredients

  • 1 medium fennel bulb
  • 2 cups chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 large egg yolks
  • 1 tablespoon white wine vinegar
  • ⅛ teaspoon whole black peppercorns
  • 6 ounces hot melted clarified butter, or more to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 10
  • Yield: 10 servings

  • Cut fennel bulb in a medium dice. Roughly chop fennel fronds and set aside.
  • Bring chicken broth to a simmer in a saucepan. Add diced fennel and cook until tender, about 10 minutes. Transfer fennel to a blender. Blend, adding just enough broth to get a good puree. Stir in salt and pepper. Discard remaining broth.
  • Combine egg yolks, vinegar, and peppercorns in a large metal bowl; whisk until fully combined and light in color. Place over a pot of simmering water, whisking vigorously and scraping the sides of the bowl with the whisk until thick enough to form ribbons. Slowly whisk in hot melted butter until fully incorporated.
  • Remove peppercorns. Stir in reserved fennel fronds and fennel puree.
  • Nutrition

    176 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 106mg
    • Sodium: 480mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 1g
    • Vitamin C: 3mg
    • Calcium: 19mg
    • Iron: 0mg
    • Potassium: 104mg