It took two tries to get the recipe for foie gras hollandaise to come out correctly, but man oh man, the results are fabulous! This luxurious sauce could be paired with almost anything: fish, duck, squab, lamb, vegetables, potatoes and who knows what else. After my first failure where the sauce separated, I finally figured out how to make this foie gras hollandaise properly. It’s a little tricky to just heat the egg yolks enough, but not to cook them too much before adding the foie gras butter. Keep the heat low, and begin adding the foie gras butter mixture well before the egg yolks start to thicken.
I served the foie gras hollandaise with panko crusted tilapia, vegetables julienne, and rosemary roasted potatoes. It was delicious! The tilapia was dipped in egg yolk, covered with panko, and pan fried in olive oil. The vegetables were a combination of onions, garlic, zucchini, carrots, and white asparagus, and cherry tomatoes pan fried. The potatoes were oven roasted with olive oil and fresh rosemary. The foie gras hollandaise was the perfect sauce to tie all the flavors together.
Here is the recipe I used for the foie gras hollandaise.
Ingredients:
2 egg yolks
2 teaspoons rice vinegar
3 tablespoons raw foie gras
3 tablespoons butter
1 tablespoon white truffle oil
salt and pepper
Instructions:
Puree the foie gras and butter in a blender or food processor until smooth. Wisk the eggs yolks and rice vinegar in a double boiler or a bowl placed over boiling water until aerated. Quickly begin mixing in the foie gras and butter mixture bit by bit, whisking constantly. When all the “foie gras butter” has been incorporated, whisk in the white truffle oil. Season the foie gras hollandaise with salt and pepper to taste. Makes enough for 4 – 6 servings.
Recent Comments