Equipment
Ingredients
Oat Groats
- 200 g oat groats, rinsed
- 700 ml vegetable broth, low sodium preferred
- 3 g kosher salt
Hollandaise Sauce
- 3 egg yolks, room temperature
- 115 g unsalted butter, melted and warm, not bubbling hot
- 15 ml fresh lemon juice
- 15 ml water
Seasoning & Garnish
- 1 lemon, zested
- 5 g fresh chives, finely chopped
- 3 g fresh tarragon, finely chopped
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Combine the rinsed oat groats, vegetable broth, and kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and gently simmer until the groats are tender and the liquid is mostly absorbed, about 45 minutes.
While the oats cook, chop the fresh chives and tarragon, and zest the lemon using a microplane. Set aside.
Set up a double boiler by adding 2 inches of water to a small saucepan and bringing it to a gentle simmer around 85°C/185°F. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
Add the egg yolks, fresh lemon juice, and water to the heatproof bowl. Whisk vigorously and continuously until the mixture turns pale, thickens, and doubles in volume.
Remove the bowl from the heat. Slowly stream in the warm melted butter, drop by drop at first, whisking constantly to form a thick, smooth, and emulsified hollandaise sauce.
Once the oat groats have finished cooking, remove from heat. Stir in the chopped chives, tarragon, lemon zest, and black pepper until evenly distributed.
Add half of the hollandaise sauce directly to the warm oat groats, folding gently so the oats become creamy and enriched without breaking the sauce.
Divide the enriched savory oat groats among four warmed serving bowls. Spoon the remaining hollandaise over the top of each portion and serve immediately.
Chef's Notes
- Unlike rolled oats, whole oat groats maintain their structure and offer a fantastic, caviar-like pop when cooked, making them a superb vehicle for rich sauces.
- For the most stable hollandaise, ensure your melted butter is warm but not hot. Too hot, and it will cook the eggs; too cold, and the fat will solidify and break the emulsion.
- Tarragon has a strong anise flavor that pairs beautifully with lemon and egg, but can be overpowering. Start with the suggested amount and adjust to your personal preference.
- If you want to reduce the morning active time, you can soak the oat groats overnight in the measured broth in the refrigerator. This will reduce your simmering time by about 15 minutes.
Storage
Refrigerator: 3 days — Oat groats store well, but the hollandaise sauce may split upon reheating. Store components separately if possible.
Reheating: Reheat oats gently on the stove with a splash of broth. Warm hollandaise over a tepid water bath while whisking constantly.
