Peri Peri Hollandaise Sauce


We had some fantastic leftover steak from a rare (pun intended) weeknight dinner date early in the week. Steak can be a bit tricky to reuse as a leftover, in my opinion. The marinades and flavors are all fairly well “set”; you can’t reimagine it into something new very easily. 

I’m a proud leftover-user, though, and I try not to let a challenge keep me from creating something delicious out of foods that we have already paid for enjoyed once. I was also determined this week to stay at home for brunch, as we are hosting a sweet new foster (everyone, meet and adopt Jill): 


With that in mind, I amplified my normal “weekend potatoes,” as my husband fondly (or, I think “fondly,” at least) refers to them with chunks of leftover steak. I make my potatoes by sauteeing half an onion with 2 teaspoons of garlic and adding one yellow potato and one sweet potato to a skillet. I like to use a Cajun spice blend with just a bit of heat, and maybe a dash or two of hot sauce, if we are really feeling crazy. I cook on medium-high heat for ten minutes, then reduce to medium and cover my skillet with a lid, and cook for another 10 minutes to steam and soften the potatoes slightly. After that, I add in any extras (this week featured leftover steak and thinly-sliced roasted red peppers), increase the heat again, and cook until the potatoes start to brown. In addition to the steak, I made a creamy, flavorful Peri Peri hollandaise sauce to tie the flavors together.

Hollandaise is so shockingly easy, but its rarely made at home, in my experience. How hard is it to blend together five ingredients? I think it’s more difficult to live without extra butter than it is to just pull out the immersion blender and make a batch of decadent hollandaise. Maybe more people avoid hollandaise because it’s basically just butter and egg yolk. I suppose that would make more sense. In any event, try this recipe and you will absolutely insist that all of your “weekend potatoes” and eggs benedict are topped with a solid drizzle of peri peri-spiced goodness!


Peri Peri Hollandaise Sauce
Serves 4

You will need:
  • 3 large egg yolks, room temperature
  • 1/2 cup salted butter
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Peri Peri spice blend
  • 1/2 tsp. Dijon mustard
Method:
  • Melt butter in the microwave in a medium sized microwave-safe bowl for 30 seconds. 
  • Whisk egg yolks together lightly in a separate small bowl. 
  • When butter is melted, add ingredients to the bowl containing the butter. 
  • Use an immersion blender (or a standing blender) to blend the mixture until thoroughly incorporated, about two minutes. 
  • Mixture will be slightly warm. Serve immediately. If not serving immediately, transfer the hollandaise to a small sauce pan set on low heat until ready to use. 
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