So...on Saturday I made hollandaise.
It was perfection. If I met hollandaise in a club I'd give him my number (sorry Nick).
We had a great time.
The first date involved me overcooking the eggs and not letting the butter cool at all so we just couldn’t make it work but the second date was magical. So good in fact that we met up again later that night.
Yes, two dates in one day. I work fast.
Nick was out at work early so I decided it was the right time for eggs benedict. I whisked up my hollandaise, poached my eggs and toasted my English muffins and assembled them into a little magical golden topped pile on my plate. Served with a giant mug of strong coffee I happily watched Friends re-runs while the sun shone in the flat.
So you want basic but ultimately very sexy hollandaise?
2 egg yolks
½ teaspoon white wine vinegar
Pinch of salt
Squeeze of lemon
- Melt the butter in a pan and then set to one side
- In a glass or metal bowl, add in the egg yolks, white wine vinegar and salt and place over a pan of simmering water
- Whisk together until it gets pale and starts to thicken (don’t let it thicken too much)
- Take off the heat and slowly start to pour in the melted butter a bit at a time, keep whisking. As you whisk the sauce will thicken and turn a lovely pale golden colour. When you have reached a thick sauce consistency (think salad cream), add a squeeze of lemon and mix one last time.
Later that night we had a girl’s night and I served this up there with some oven roasted asparagus.
Seriously, go and roast some asparagus. It’s asparagus season – you have only 8 weeks of the year for the good non-forced stuff.
Oh, and if you’re going to have asparagus, make the hollandaise. You will love yourself for it.