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Hollandaise Sauce

Hollandaise Sauce

6 large egg yolks

12 oz clarified butter, melted and warm

½ tsp kosher salt

1/8 tsp cayenne pepper

1 Tbsp fresh lemon juice

1 Tbsp minced shallot

2 oz white wine

¼ tsp black peppercorns

Combine the shallots, peppercorns and white wine in a small saucepan and simmer until the mixture is reduced by 2/3, then strain – you should have 1 Tbsp of liquid.

Set up a double boiler by placing a metal mixing bowl over a pan with 1-2” of water in it – the bottom of the bowl should not touch the water. Place the pan over medium heat and bring the water to a simmer. Meanwhile, place the egg yolks, reduction, lemon juice, 1 Tbsp water, kosher salt and cayenne pepper into the bowl and whisk to combine with a thin wire whisk. 

Whisk the egg yolk mixture in a figure 8 motion until they and pale yellow and thick enough to see a distinct ribbon when you let the mixture drip from the whisk. Remove the bowl from the double boiler and set onto a clean kitchen towel on your counter. While whisking the yolks, slowly drizzle in the warm clarified butter.  If the sauce is too thick you can whisk in a little water to adjusts to the desired consistency. Taste and adjust seasonings as desired.  Serve immediately or hold over a warm (not simmering or boiling) water bath until ready to use.