Hollandaise With Red & Green Peppers

This unique twist on the classic hollandaise sauce incorporates roasted red and green peppers for a vibrant, colorful accompaniment to your meals. The smooth, rich texture of the egg yolk and butter base is beautifully contrasted by the sweet, slightly smoky notes of the peppers. It creates a luxurious yet approachable sauce that elevates simple dishes. Perfectly suited for drizzling over steamed asparagus, baked fish, or roasted chicken, this vegetarian-friendly recipe adds a burst of flavor and visual appeal to any plate. The preparation is straightforward, requiring only basic kitchen tools and common ingredients, making it an excellent choice for weeknight dinners or special occasion gatherings where you want to impress without excessive effort.

Cooking Method: Microwave

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 151.0

Dietary: Gluten-free

Description

This unique twist on the classic hollandaise sauce incorporates roasted red and green peppers for a vibrant, colorful accompaniment to your meals. The smooth, rich texture of the egg yolk and butter base is beautifully contrasted by the sweet, slightly smoky notes of the peppers. It creates a luxurious yet approachable sauce that elevates simple dishes. Perfectly suited for drizzling over steamed asparagus, baked fish, or roasted chicken, this vegetarian-friendly recipe adds a burst of flavor and visual appeal to any plate. The preparation is straightforward, requiring only basic kitchen tools and common ingredients, making it an excellent choice for weeknight dinners or special occasion gatherings where you want to impress without excessive effort.

Ingredients

1 Pepper, green
1 Pepper, red
2 tablespoon Double Cream
4 Egg Yolks
8 oz Butter
Salt and pepper to taste

Directions

1
Wrap the green and red peppers in wet paper towels and microwave on HIGH for 10 minutes until soft.
2
Transfer the hot peppers to a bowl of cold water, then remove and cut into quarters, peeling off the skins.
3
Puree the green pepper with 1 tablespoon of double cream in a blender or food processor until smooth.
4
Puree the red pepper with the remaining 1 tablespoon of double cream until smooth.
5
In a separate bowl, whisk 2 egg yolks into the green pepper puree and 2 egg yolks into the red pepper puree, seasoning with salt and pepper.
6
Place butter in a glass bowl and microwave on HIGH for 1 minute 30 seconds until melted and hot.
7
Gradually whisk half of the hot melted butter into each pepper mixture to create a smooth emulsion.
8
Serve the two-colored sauce immediately over fish, vegetables, or chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 151.0kcal

% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.9g10%
Cholesterol 8.2mg3%
Sodium 10.7mg1%
Total Carbohydrate 32.2g11%
Dietary Fiber 12.5g50%
Sugars 1.5g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the butter is hot but not boiling when adding it to the egg mixture to prevent scrambling.

This sauce is best served immediately. If you need to hold it for a short time, keep it warm in a thermos or over a double boiler, whisking occasionally.

You can substitute the microwave method for roasting the peppers under a broiler for a deeper, smokier flavor.

Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently while whisking to re-emulsify.

Keywords: hollandaise, peppers, sauce, roasted, egg yolks, butter, vegetarian, microwave, red pepper, green pepper, emulsion, creamy, fish sauce, asparagus, easy, quick, flavorful, rich

Read it online: https://www.chefs-mate.com/recipe/hollandaise-with-red-green-peppers/