Brussels Sprouts with Hollandaise Sauce
Transform your side dish game with this elegant recipe for Brussels Sprouts with Hollandaise Sauce—a perfect blend of savory indulgence and fresh simplicity. Tender, sautéed Brussels sprouts are browned to perfection in olive oil, delivering a crisp, caramelized edge, while a velvety, homemade Hollandaise sauce made from rich butter, zesty lemon, and creamy egg yolks takes center stage. This dish, garnished with fresh parsley or chives for a vibrant finish, pairs beautifully with a variety of main courses, from roasted chicken to grilled salmon. Perfectly balanced in texture and flavor, this gourmet creation is ready in just 30 minutes, making it a stellar choice for dinner parties or weeknight meals alike. Savor this show-stopping recipe and discover why Brussels sprouts deserve a starring role on your plate.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 150 grams Butter
- 3 large Egg yolks
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Optional: parsley or chives (for garnish)
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Rinse under cold water.
Cut any larger Brussels sprouts in half to ensure even cooking.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 5-7 minutes, until tender but still slightly firm. Drain and set aside.
In a small saucepan, melt the butter over low heat. Once melted, set it aside to cool slightly while you prepare the egg mixture.
In a heatproof bowl, whisk together the egg yolks, lemon juice, and water until well combined.
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens slightly (about 2 minutes).
Gradually drizzle the melted butter into the egg yolk mixture while continuously whisking. Make sure to pour slowly to emulsify the sauce. Season with salt and black pepper.
Remove the Hollandaise sauce from heat and set in a warm place, stirring occasionally to prevent a skin from forming.
Heat the olive oil in a large skillet over medium heat. Add the cooked Brussels sprouts and sauté for 3-4 minutes, until lightly browned and crispy on the edges.
Transfer the Brussels sprouts to a serving dish. Drizzle the warm Hollandaise sauce over the top.
Garnish with chopped parsley or chives if desired and serve immediately.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 2082 mg | 91% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 13.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 238 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 126 mg | 3% | |
*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.
