Pink grapefruit hollandaise sauce with olive oil

by Oleg Nikitenko May 23, 2017

Pink grapefruit hollandaise sauce with olive oil

 

Every great seafood cook should know how to make a rich and delicious hollandaise sauce. But why go with the same traditional sauce your neighbors use? We've got a great modern twist on that old favorite, and it makes an incredible seafood sauce. We'll be using olive oil instead of clarified butter, and harnessing the sweet tartness of pink grapefruit instead of lemons. This is a fantastic sauce for both white and red fish, so feel free to use this sauce often. It's usually best to spread a thick layer of this sauce over your fish, but you can also serve it on the side and use it as a dipping sauce.

 

Tips before we begin

Hollandaise sauce gets a bad rap for being tricky to make, but if you take it slow and pay attention, yours will turn out smooth and perfect every time. The key is to be sure the sauce doesn't split—it looks a bit like curdled milk and scrambled eggs when it splits, and that doesn't look or taste good. Just relax, go slow, and don't try to rush through this. You can cut the grapefruit up to three days in advance and keep in an airtight container in the refrigerator.

Cook & Prep Time: 15 minutes

Ingredients:

  • 3 egg yolks
  • 1 pink grapefruit, cut in half
  • Crushed coriander seeds
  • Grapefruit zest
  • Olive oil

You will also need:

  • Whisk
  • Large sauce pan
  • Metal mixing bowl

Directions:

Fill the sauce pan about halfway with cold water and bring to a gentle boil. Put 3 egg yolks in a metal mixing bowl. Squeeze half of the pink grapefruit into eggs. Place the mixing bowl over the boiling water, making sure the bowl rests on the rim of the sauce pan. Whisk vigorously for 3 or 4 minutes until thickened. Remove the bowl from heat, add one tablespoon of olive oil, then whisk well. Once all of the oil is mixed in, drizzle more with one hand and whisk with the other until doubled in volume. Salt and pepper to taste.

 





Oleg Nikitenko
Oleg Nikitenko

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