STEAMED BROCCOLI WITH HOLLANDAISE
Hollandaise is one of my favorite sauces, and probably the reason I order eggs Benedict any time I’m out to brunch. Often, I don’t think to serve it over anything other than a poached egg, but broccoli does a great job holding up to hollandaise’s buttery richness. I like to simply steam the broccoli while I mix up the hollandaise and then dip the broccoli into the sauce. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 15 minutes
1 large head broccoli
4 egg yolks
1 tablespoon (15 ml) freshly squeezed lemon juice
½ cup unsalted, grass-fed butter (1 full stick), melted
¼ teaspoon ground cayenne pepper
Salt
- In a steamer over boiling water, steam the broccoli for 4 to 5 minutes. If you don’t have a steamer addition for your saucepan, you can boil the broccoli for 1 to 1½ minutes.
- Bring a saucepan of water to a simmer. To make the hollandaise sauce, in a heatproof bowl that will fit over the saucepan (without the bottom touching the water), quickly whisk the egg yolks and lemon juice together until the mixture becomes frothy and starts to expand, about 30 seconds. Place the bowl over the saucepan, and continue to whisk. Slowly drizzle the melted butter in while stirring and continuing to whisk until the sauce has doubled in size, 3 to 4 minutes.
- Remove from the heat, stir in the cayenne and a pinch of salt, and serve immediately or keep warm over a pan of warm (not hot) water until ready to serve.
VARIATION 1 STEAMED BROCCOLI WITH CHIPOTLE HOLLANDAISE: 1 tablespoon (15 ml) of the sauce from a can of chipotles in adobo sauce added to the hollandaise will give it a lovely smoky flavor.
VARIATION 2 STEAMED ASPARAGUS WITH HOLLANDAISE: Swap the broccoli for steamed asparagus. Follow the original recipe as written, but steam the asparagus for 6 to 8 minutes.
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Steamed broccoli with hollandaise is the brunch-restaurant classic made at home — crisp-tender broccoli draped in warm, buttery, lemony hollandaise sauce. The sauce is whisked over gentle heat with egg yolks and finished with a pinch of cayenne for a faint background warmth. It's the dish that makes broccoli feel like a luxury.
Pro Tips
- Steam the broccoli just 4 to 5 minutes — it should stay bright green and firm to the bite, since the hollandaise does the softening.
- Keep the hollandaise bowl above simmering, never boiling, water. Scrambled-yolk sauce happens the moment the heat gets aggressive.
- Whisk constantly and briskly; the constant motion is what builds the frothy, thick emulsion without curdling it.
- Hollandaise waits for no one — make it last and pour it over the broccoli immediately while both are at their best.
Frequently Asked Questions
Can hollandaise sauce split? How do I fix it?
Yes, if it gets too hot. Rescue it by whisking a fresh yolk with a spoonful of warm water, then slowly beating the broken sauce back into it.
Is hollandaise Paleo?
This version is close — butter, egg yolks, lemon, and cayenne. Strictly speaking, use ghee if you avoid dairy entirely.
What else is hollandaise good on?
Grilled asparagus, poached eggs, salmon, or chicken breast. It's worth doubling once you've made it — it's that versatile.
Can I steam the broccoli in the microwave?
Yes, in a covered bowl with a tablespoon of water for 2 to 3 minutes. It's faster but easier to overcook, so watch it closely.
Recipe Card
Ingredients
Method
- In a steamer over boiling water, steam the broccoli for 4 to 5 minutes. If you don’t have a steamer addition for your saucepan, you can boil the broccoli for 1 to 1½ minutes.
- Bring a saucepan of water to a simmer. To make the hollandaise sauce, in a heatproof bowl that will fit over the saucepan (without the bottom touching the water), quickly whisk the egg yolks and lemon juice together until the mixture becomes frothy and starts to expand, about 30 seconds.
- Place the bowl over the saucepan, and continue to whisk. Slowly drizzle the melted butter in while stirring and continuing to whisk until the sauce has doubled in size, 3 to 4 minutes.
- Remove from the heat, stir in the cayenne and a pinch of salt, and serve immediately or keep warm over a pan of warm (not hot) water until ready to serve.
