Modern Chicken Hollandaise
A modernized version of Chicken Hollandaise, featuring a creamy sauce and tender chicken, served with buttered toast.
Ingredients
- 1.5 tablespoons Butter
- 0.5 tablespoon Onion, finely chopped
- 2 tablespoons Cornstarch
- 1 cup Chicken stock
- 1 teaspoon Lemon juice
- 0.3333333333333333 cup Celery, finely chopped
- 0.25 teaspoon Salt
- 0.03125 teaspoon Paprika (A few grains)
- 1 cup Cold cooked chicken, cut in small cubes
- 1 Egg yolk
- 2 slices Graham toast (For serving)
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Instructions
- 1In a saucepan, melt butter over medium heat. Add finely chopped onion and cook for 5 minutes, until softened and translucent.
- 2Stir in cornstarch until well combined. Gradually whisk in chicken stock, ensuring no lumps form. Bring to a simmer, stirring constantly.
- 3Add lemon juice, finely chopped celery, salt, and paprika to the sauce. Stir in the cooked chicken cubes and heat through.
- 4In a small bowl, lightly beat the egg yolk. Temper the yolk by gradually whisking in a small amount of the hot sauce. Then, pour the tempered yolk mixture back into the saucepan. Cook for one minute, stirring constantly, until the sauce thickens slightly. Do not boil.
- 5Serve the Chicken Hollandaise immediately over buttered Graham toast.
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