This is summer on a plate. Asparagus from the allotment, fresh eggs from the hens and some tasty fresh fish. Asparagus and hollandaise is a classic summer dish and perfect for a starter. However I served mine with some boiled jersey royals with butter, chives and mint and some fresh fish. You can add herbs to your hollandaise, chives are particularly nice or just have it as it is with no tampering!
- 2 egg yolks
- 110g unsalted butter
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- Add the white wine and lemon juice to a saucepan and heat until it begins to simmer. Then remove from the heat.
- Add the egg yolks to the bowl of a food processor and turn on and blend for a good minute. Then, with the motor still running, add the vinegar reduction and a pinch of salt.
- Melt the butter in a pan until liquid and creamy and pour into a jug with a spout.
- With the motor still running, pour the warm butter in a very thin steady stream to begin with to emulsify with the egg and thicken. Continue slowly adding the butter (it takes a good few minutes) and the sauce will start to thicken. As it thickens and you have added at least half the butter, you can add it in a quicker stream.
- Once all is added, stop the motor and taste. It needs to have a tang so add more lemon juice if needed.
- Cook your asparagus in salted simmering water for 2 minutes and drain. Dip deliciously into the hollandaise!