Broccoli Herbed Hollandaise Sauce Toasted Bread Crumbs
Elevate your vegetable side dish game with this Broccoli Herbed Hollandaise Sauce with Toasted Bread Crumbs recipe—a stunning blend of creamy, buttery decadence and satisfying crunch. Tender broccoli florets are blanched to vibrant perfection, then drizzled with a luxurious homemade hollandaise sauce infused with fresh parsley, chives, and a hint of garlic. Topped with golden, crispy bread crumbs toasted in olive oil, this dish combines irresistible textures and flavors for a restaurant-quality finish. Perfect for holiday spreads, elegant dinners, or even a gourmet brunch, this recipe is a show-stopping way to enjoy broccoli. Ready in just 30 minutes, it’s a sophisticated yet approachable addition to your table.
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Recipe Information
Ingredients
- 2 heads Broccoli crowns
- 1 cup Salted butter
- 3 large Egg yolks
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh parsley
- 1 tablespoon Fresh chives
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
- 0.5 cup Bread crumbs
- 1.5 tablespoons Olive oil
Instructions
Prep the broccoli by cutting it into small florets and set aside.
Bring a large pot of water to boil, add 1 teaspoon of salt, and blanch the broccoli florets for 2-3 minutes. Transfer immediately to an ice bath to stop the cooking process and preserve the vibrant green color. Drain and set aside.
To prepare the toasted bread crumbs, heat 1.5 tablespoons of olive oil in a small skillet over medium heat. Add the bread crumbs and stir constantly until golden brown and crispy, approximately 3-4 minutes. Remove from heat, season with a pinch of salt, and set aside.
Melt the butter in a small saucepan over low heat. Once melted, skim off any foam from the surface and keep the clarified butter warm over very low heat.
In a heatproof bowl, whisk together the egg yolks and 1 tablespoon of water. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Keep whisking constantly until the mixture thickens and doubles in volume, about 3-4 minutes.
Gradually whisk in the warm clarified butter, a few drops at a time to start, then in a slow, steady stream. Make sure the sauce stays thick and emulsified. Remove from heat once all the butter is incorporated.
Stir in the lemon juice, fresh parsley, fresh chives, salt, ground black pepper, and garlic powder into the hollandaise sauce. Adjust seasoning to taste.
To serve, arrange the blanched broccoli on a serving platter. Drizzle generously with the herbed hollandaise sauce and sprinkle with toasted bread crumbs. Serve immediately.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 11.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 415 mg | 32% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
