Hollandaise sauce is traditionally served with poached eggs in the famous eggs Benedict, with steamed or poached fish or steamed vegetables.
In this recipe steamed asparagus spears are served coated with the delicious sauce.
Hollandaise is essentially made from egg yolks, a touch of vinegar, melted butter and lemon juice. The trick to a perfect Hollandaise is to have all your ingredients ready and to work quickly.
IMPORTANT NOTE: Hollandaise sauce must be eaten within 20 minutes of preparation and should not be re-heated. It's always best to make the sauce and eat is as soon as possible.
- HOLLANDAISE DRESSING
- 3 egg yolks
- 20 mls vinegar
- 150 mls melted butter
- Sea salt and white pepper for seasoning
- 1 tsp of freshly squeezed lemon juice
- 1-2 bunches of asparagus, thick ends trimmed
- Special equipment: Heatproof bowl & whisk
- Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Check that the bowl fits snugly into the pan without touching the water. Remove the bowl from the saucepan and bring the water to the boil.
- While you are waiting the water to boil, place 3 egg yolks and vinegar in the heatproof bowl and whisk until combined. Have the warm, melted butter in a small jug nearby.
- Once the water is boiling, turn the heat off and place the heatproof bowl with egg yolk mixture over the saucepan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail is visible when the whisk is lifted. This mixture is called a "sabayon".
- Remove the bowl from the saucepan and place it on a kitchen towel on a flat surface. Whisk the warm melted butter into the sabayon, a few drops at a time, until it's completely incorporated. The Hollandaise should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper. Set sauce aside and steam the asparagus.
- Steam the asparagus until tender but still firm for about 4 minutes.
- Arrange asparagus on serving plates and spoon on the Hollandaise sauce. Serve immediately.
- IMPORTANT NOTE: Hollandaise sauce must be eaten within 20 minutes of preparation and should not be re-heated. It's always best to make the sauce and eat is as soon as possible.