Hollandaise Chicken Sandwich
- ¾ cup butter
- 2 large egg yolks
- 2 teaspoons lemon juice mixed with one tablespoon water
- 2 pinches salt
- 1 pinch cayenne optional
To make the sandwiches
- 2 tablespoons butter
- 2 to 3 cups cooked shredded chicken
- lemon juice
- 4 buns split and toasted
- lettuce leaves
- 4 pinches cayenne
Make Hollandaise sauce
- Melt the butter and cool.
- Place a heat-proof bowl over a pan of barely simmering water (the bottom of the bowl must NOT touch the water).
- When the bowl is warm to the touch, pour in the egg yolks and lemon juice mixture, and start whisking them together immediately until lighter in color.
- Transfer the egg yolk mixture to the bowl of the stand mixer (or any mixing bowl if using a hand mixer).
- Start whisking the egg yolks over low speed.
- Turn up the speed to medium and start drizzing in the butter, a few drops at a time at the start.
- When the mixture starts to thicken, turn up the speed to high and pour the melted butter is a very thin stream.
- Continue whisking until the mixture is fully emulsified. To test, scoop with a spoon and allow to drip back into the bowl. If the liquid falls in ribbons, it is done.
- Taste the Hollandaise sauce and add as much salt as your taste buds require. Optionally, stir in a pinch or two of cayenne.
Brown the chicken
- Heat the butter in a pan.
- Add the chicken and spread the meat in a thin layer so that every piece touches the pan.
- Cook over high heat until the underside is browned. No need to flip.
- Add salt, pepper and lemon juice to taste.
Assemble the sandwiches
- Lay the bottom halves of the buns on plates and line with lettuce leaves.
- Divide the shredded chicken into four portions and pile one portion on the lettuce-lined bottom half of each bun.
- Drizzle Hollandaise sauce over the chicken.
- Sprinkle with cayenne.
- Serve your Hollandaise chicken sandwiches at once.