Brussels Sprouts With Hollandaise Sauce Recipes

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Steps:

• Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
• While the Brussels sprouts are cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. Simmer gently, uncovered, to reduce to about 2 tablespoons Strain and set aside.
• Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
• Beat the egg yolks with a balloon whisk or hand-held electric beater until creamy in the top of a double boiler or in a heatproof bowl that will fit snugly over a saucepan. Gradually beat in 1 tbsp iced water and a pinch of salt.
• Add half the chilled butter pieces and set the double boiler top or bowl over gently simmering water; beating continuously as the mixture gradually heats and the butter melts and combines with the egg yolks, adding the reduced vinegar a little at a time as you beat.
• When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
• Once this has melted and combined with the egg mixture, beat in the melted butter, starting by adding a few drops and then gradually increasing this to a thin trickle. The sauce should become light and thick.
• Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.

Steps:

• Combine oil and onion in a large saucepan. Sauté until onions are translucent.
• Add Brussels sprouts, butter and water. Cover and simmer for 25 minutes or till sprouts are tender, stirring occasionally.
• Meanwhile, make the HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the onion, lemon juice, dry mustard, thyme, salt, and pepper. Thin with a little water if it's too thick. Strain and keep warm.
• To the sprouts, add lemon juice, salt and pepper. Toss to coat. Place in a serving bowl and drizzle hollandaise over top.

Steps:

• Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.
• Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.
• If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.
• Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.
• When ready to serve, spread cooked sprouts on a platter. Drizzle with about 1/2 cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.