Side Dish
2 - 4 servings
20 minutes
20 minutes
Chef Miki Hackney
1 bunch Baby Broccoli, rinsed well
2 teaspoon Kosher Salt
2 cups Ice Cubes
1 package Melissa’s Hollandaise Sauce
2 teaspoon Fresh Tarragon Leaves, rinsed and patted dry
Fill a 3 quart saucepot halfway with water. Bring to a boil.
Trim about ½ inch from bottom of each baby broccoli stem. Finely chop tarragon and set in a small ramekin or cup.
Add to baby broccoli and salt to boiling water. Allow water to return to a boil and cook baby broccoli until crisp tender, about 5 minutes.
Make an ice bath. Place ice in a deep bowl and fill three-fourths full with water.
Once baby broccoli is cooked, cool it by removing from boiling water and shocking pieces in prepared ice water bath. Drain and blot baby broccoli well.
In the meantime, heat hollandaise sauce as directed, carefully pour into a small cup or bowl and add chopped tarragon. Stir well.
Place baby broccoli on serving dish; drizzle with warm béarnaise sauce. Serve warm.
