Florentine Hollandaise
An elegant French specialty sauce blending prepared RC Hollandaise Sauce Mix with sautéed shallots, tender wilted spinach, warm nutmeg, and a touch of Worcestershire sauce.
Yield / Servings
10 oz. Total Yield
Category
Sauces / Gourmet Specialty Sauces
Ingredients
7 Components
Chopped Shallots
1 Tbsp.
Whole Butter
1 Tbsp.
Fresh Spinach Cleaned and dried
2 oz.
RC Hollandaise Sauce Mix
Prepared according to label
1 cup
Worcestershire Sauce
¼ tsp.
Ground Nutmeg
1 pinch
Salt & Pepper
To taste
Preparation Steps
1
Sauté Shallots & Wilt Spinach
Melt 1 Tbsp. whole butter in a sauté pan over medium heat. Add 1 Tbsp. chopped shallots and sauté until translucent. Add 2 oz. cleaned, dried fresh spinach and toss continuously until just wilted.
2
Chop & Combine
Remove wilted spinach and shallots from the pan and finely chop on a cutting board. In a clean mixing bowl or sauce pan, combine the chopped mixture with 1 cup prepared warm RC Hollandaise Sauce Mix, ¼ tsp. Worcestershire sauce, and a pinch of ground nutmeg. Mix thoroughly.
3
Season & Hold
Season to taste with salt and pepper. Hold warm in a steam table or double boiler between 120°F–140°F for service.
Chef Notes & Kitchen Applications
Emulsion Performance: Utilizing RC Hollandaise Sauce Mix provides exceptional hold-time stability on steam tables, preventing sauce break even after folding in warm, moisture-rich sautéed spinach.
Serving Ideas: Perfect for Eggs Florentine, pan-seared salmon fillets, poached sea bass, grilled chicken breasts, or baked oysters.