This is the recipe for the Hollandaise featured on KTLA 5 Morning News!
1 cup filtered water
8 tablespoons unsalted butter
3/4 teaspoon kosher salt
1 1/4 cups all-purpose organic flour
1 tablespoon Dijon mustard
1/2 cup freshly grated Pecorino cheese
3 ‘Fresh’ large eggs
2 tablespoons chopped fresh parsley leaves
Using a non-reactive sauce pot- Melt butter, water, and salt and bring to a simmer and lower flame.
Mix the xanthan gum and flour together.
Using a wooden spoon, add flour mixture to water, all at once. Stir with a wooden spoon until a smooth dough forms.
Reduce heat to medium low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot.
Continue cooking until the dough pulls away from the sides of the the pot.
Place this cooked mixture into a large stand up mixer and mix on low until mix is cool and is no longer steaming hot.
While still mixing on low add eggs one at a time, and allow them to fully incorporate before adding the next.
After all egg is incorporated mix in pecorino, parsley and mustard.
The dough should pull away from the side of the mixing bowl slightly, and should not be overly tacky, this is the indication that you have added enough eggs and you may or may not need the one you had reserved.
Let the mix cool again, and place in a piping bag with no tip.
Using scissors pipe quarter sized portions into boiling water, boil 5-7 min depending on size, using a spider strainer remove and allow to cool.
Sauté gnocchi in brown butter until golden!
1 tbl oil
1 ea shallot, brunoise
2 ea garlic cloves, minced
1/2 cup white wine
1/2 cup heavy cream
2 cups fresh peas
1/2 lb unsalted butter
2 oz lemon juice
zest of one lemon
4 oz fresh spinach
Salt & Pepper to taste
If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
Melt 1 Tbsp. butter in a medium pan over medium high heat, add shallots, stirring occasionally, until softened, about 2 minutes. Deglaze pan with white wine and reduce to half, add cream, stir and reduce to half.
Transfer to a food processor (or blender)
Add peas, spinach, lemon juice…salt & pepper to taste and remaining 1/2 cup butter; pulse until just combined.
Pea butter can be made 2-3 days ahead; cover and chill, or freeze up to 3 months.