The daffodils are in bloom and the days are getting longer. Spring is well and truly here. That means one thing for foodies: asparagus season is on its way! Eddy has always served up the delicious green spears with lashings of her amazing hollandaise sauce. Today we are sharing the recipe. It is much easier than you might think and is almost foolproof. Asparagus goes perfectly with a rack of spring lamb cooked with Eddy’s Wholegrain Honey Mustard.
Ingredients:
- 125g butter
- 3 egg yolks
- 2 Tbsp Lemon juice
- 1 tsp lemon zest
- Salt and pepper
Place butter in a small pot. Heat until the butter is boiling but be careful not to burn it.
In the meantime, blend together the yolks, lemon juice, zest, salt and pepper with a stick blender or small blender.
Slowly drizzle in about a quarter of the butter with the blender on. Return the butter to the stove to bring up to heat before drizzling in another quarter into the mixture while blending. Repeat with the remaining butter until it is all used up. The sauce will thicken a bit more as it cools.
A hot tip: covering everything in hollandaise sauce is a great [unhealthy] way to get kids to eat their greens.
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