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1
Put the groats in a 2-quart saucepan with 1 1/2 quarts water and 1 teaspoon salt.
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2
Bring to a simmer over medium heat and cook 30 to 40 minutes, stirring every once in a while, until the groats are tender but still have a pleasant chew.
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3
Strain the groats and set aside.
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4
Meanwhile, make the hollandaise: dice 1/2 pound of the butter into 1/2-inch cubes and allow to sit out at room temperature.
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5
Set up a double boiler with about an inch of water in it, or a 2-to-3-quart saucepan with a round metal bowl that fits securely in the pot without touching the top of the water.
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6
Bring the water to a gentle simmer on the stovetop, without the bowl.
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7
In the bowl, whisk the yolks with 1/2 ounce cool water and set it over the gently simmering water.
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8
Whisk constantly until the yolks thicken considerably, begin to hold a slight peak and are very warm to the touch, 2 to 5 minutes.
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9
(Be careful: if the water is too hot, the eggs will curdle.
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10
If you see a slight graininess begin to form at the edge, pull the bowl off the saucepan and allow it to cool before continuing, still whisking.)
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11
Once the yolks have thickened, begin adding the butter, a few cubes at a time.
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12
Whisk constantly over the heat, steadily adding the butter until it has all been incorporated.
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13
Remove the hollandaise from the heat and add the lemon juice and salt to taste.
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14
Keep the hollandaise in a warm place (like on an unlit burner on the stovetop) for up to an hour.
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15
In a wide saute pan, melt the remaining 2 tablespoons butter over medium-low heat and add the shallot and a large pinch of salt.
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16
Cook the shallot gently, without letting it color, until it is tender and aromatic, 2 to 3 minutes.
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17
Add the cooled groats and stir well to reheat.
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18
When hot, turn off the heat and add about a cup of the hollandaise to create a creamy consistency; the quantity you add is your preference, but the groats should not become soupy or get lost in the sauce.
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19
Working quickly so that the heat of the groats doesnt split the hollandaise, add the lemon zest, herbs, and salt and pepper to taste.
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20
Serve immediately.
