Black Garlic Kitchen

Black Garlic Hollandaise Sauce

A rich and buttery sauce packed with the savoury flavour of Black Garlic.

black garlic asparagus hollandaise

Prep: 5 mins | Cook: 1-2 mins | Makes: 150ml approx. | V: excluding some serving suggestions

Ingredients

  • 100g unsalted butter
  • 2 large egg yolks
  • 1 tbsp Black Garlic Paste
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
 

Method

  • Melt the butter over a low to medium heat until hot, taking care to ensure the butter does not split.
  • Put the egg yolks, Black Garlic Paste, lemon juice, salt and pepper into a small food processor. Pulse briefly to combine.
  • With the food processor motor running, slowly pour in the hot melted butter in a steady stream until the sauce has emulsified.
  • Pour into a jug.
 

To Serve: serve over steamed vegetables such as BGK’s Black Garlic Asparagus or BGK’s Black Garlic Eggs Benedict, green beans, grilled chicken or fish.

Top Tip: Hollandaise Sauce should not be made too far in advance. To keep the sauce warm for 5 minutes transfer the sauce to a small wide necked vacuum flask.

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