Modern Chicken Hollandaise

Name: Modern Chicken Hollandaise
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)

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)

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.