Kimchi and Chive Hollandaise Sauce

Name: Kimchi and Chive Hollandaise Sauce
Yield: Makes about 175 ml (6 fl oz)
Cuisine: Korean
Ingredients: 140 g (5 oz) unsalted butter, cut into cubes; 2 large egg yolks; 5 tsp kimchi liquid from Cabbage Kimchi; 5 tsp kimchi liquid from Cabbage Kimchi; 1 tbsp fresh lemon juice; ¼ tsp sea salt; Gochugaru (Korean chilli flakes); 1 tbsp finely chopped fresh chives

Preparation info

Makes about
175
ml

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Kimchi liquid gives this hollandaise a slight kick. Serve it as you would any hollandaise, with crab cakes, steak, eggs Benedict, poached salmon or steamed vegetables, such as asparagus or green beans.

Ingredients

140 g (5 oz) unsalted butter, cut into cubes
2 large egg yolks

Asia
Korea
Fish course
Sauce
Pescatarian
Gluten-free

Method

In a small saucepan, melt the butter over a medium heat. Transfer to a glass measuring jug for easy pouring, if you like.

In a blender, combine the egg yolks, kimchi liquid, lemon juice, salt and chilli flakes to taste (start with a small pinch) and blend until mixed. With the motor running on low speed, slowly pour in all but about 2 tablespoons of the melted butter and blend until a c