Recipe courtesy of Bobby Flay

"Old Bay" Hollandaise

Name: "Old Bay" Hollandaise
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon ground bay leaves; 2 1/2 teaspoons celery salt; 1 1/2 teaspoons dry mustard; 1 1/4 teaspoons freshly ground black pepper; 1 teaspoon paprika; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground white pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon fresh lemon juice; 3 large egg yolks, lightly beaten; 1 1/2 sticks unsalted butter, melted until foamy; 1 teaspoon kosher salt

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

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Ingredients

1 tablespoon ground bay leaves

2 1/2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 1/4 teaspoons freshly ground black pepper

1 teaspoon paprika

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground white pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lemon juice

3 large egg yolks, lightly beaten

1 1/2 sticks unsalted butter, melted until foamy

1 teaspoon kosher salt

Directions

Stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl.
Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.

Recipe courtesy of Bobby Flay

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Show: Brunch @ Bobby's

Episode: Flavors of New England

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