Lemon and Herb Hollandaise with Roasted Vegetables

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C (425°F), conventional setting. Wash the potatoes and cut them into 2 cm cubes. Peel the carrots and cut them diagonally into slices. Divide the broccoli into small florets and cut the zucchini into half-moons.

   300 g Waxy potatoes150 g Carrots200 g Broccoli200 g Zucchini
2. 2

   Toss the potatoes and carrots with the olive oil, crushed garlic, salt and pepper, then spread them on a baking sheet. Roast for 12 minutes.

   300 g Waxy potatoes150 g Carrots2 tbsp Olive oil1 clove Garlic½ tsp Salt¼ tsp Black pepper
3. 3

   Add the broccoli and zucchini to the baking sheet, turn everything over and roast for another 8 to 10 minutes. The vegetables are ready when the potatoes are tender and golden brown at the edges, while the broccoli and zucchini still have a little bite.

   200 g Broccoli200 g Zucchini
4. 4

   For the sauce, gently reduce the white wine vinegar and shallot in a small saucepan for 1 to 2 minutes, until almost no liquid remains. Leave to cool briefly.

   1 tsp White wine vinegar1 small Shallot, very finely chopped
5. 5

   Whisk the egg yolks with the vinegar-and-shallot reduction in a metal bowl. Whisk over a hot, but not boiling, bain-marie for 1 to 2 minutes, until the mixture is pale and lightly creamy. The bowl must not come into direct contact with the steam.

   2 Egg yolks
6. 6

   First whisk in the lukewarm butter drop by drop, then in a thin, steady stream, stirring constantly. If the sauce becomes too thick, whisk in 1 to 2 teaspoons of warm water. Fold in the lemon juice, parsley, chives, salt and cayenne pepper.

   80 g Butter, melted and lukewarm1½ tbsp Lemon juice1 tbsp Flat-leaf parsley, finely chopped1 tbsp Chives, finely snipped¼ tsp Salt1 pinch Cayenne pepper
7. 7

   Divide the roasted vegetables between two plates, spoon the hollandaise over them and serve immediately. Do not heat the sauce vigorously, or it may split.

Origin & History

Hollandaise originated in classical French cuisine and is one of the five French mother sauces. Pairing it with roasted vegetables and Mediterranean herbs is a modern, lighter way to serve it, combining French sauce-making technique with Mediterranean flavors.