Kimchi hollandaise

Kimchi hollandaise

By
From
Pickled
Makes
4 servings

Relax. Everything so far has been pretty straightforward in this book. They’re essentially a bunch of recipes that you can’t f*ck up. The thought of making hollandaise can freak people out, and yes, I’ve made numerous curdled, split sauces in my life. So if it doesn’t work, try it again. It’ll be worth it. Serve for breakfast with eggs Benedict.

Ingredients

Quantity Ingredient
1 tablespoon see method for ingredients
2 medium egg yolks
pinch sea salt
pinch gochugaru (korean red chilli powder)
125g unsalted butter, melted
lemon juice or white wine vinegar, (optional)

Method

  1. Blitz the F.A.T Sesame Kimchi with 1 tablespoon of its liquid in a food processor until it is as smooth as possible. Press through a sieve into a bowl so you end up with a smooth, thin sauce.
  2. Put the egg yolks in a heatproof bowl and place on top of a saucepan of simmering water. Make sure the bowl doesn’t touch the water.
  3. Add the kimchi sauce, a pinch of sea salt and the gochugaru chilli powder and whisk.
  4. Over a low heat, slowly mix in the melted butter, bit by bit, whisking thoroughly. You should end up with a smooth, thick sauce. You can loosen it with some lemon juice or white vine vinegar if it needs it. If the mixture begins to split, add an ice cube and whisk briskly.
  5. Serve immediately. You’ve done it! (Hopefully.)
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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