Sauces, Dips, Chutneys & Nut Butters
Hollandaise Sauce with Asparagus
Hollandaise Sauce with Asparagus
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Hollandaise Sauce is a classic, creamy sauce, that’s perfect for breakfast or lunch. It pairs well with asparagus, or try it with poached eggs, for a delicious brunch.
Ingredients
- 3 egg yolks
- ½ lemon
- 50ml vegetable stock
- 150g butter
- Salt and freshly ground pepper
- 2 bunches of asparagus
- Fresh parsley
- Fresh chives
- Fresh chervil
- 1 tbsp. pumpkin seeds
Preparation
- Cook the asparagus in the steamer, for about 6 minutes.
- Melt the butter in a pan.
- Squeeze the lemon, to collect the juice.
- Add the egg yolks and the vegetable stock to the BLENDING JUG. Using the Cordless Pro Hand Blender, with the WHISK attachment, and whisk for about 2 minutes, until the texture is foamy.
- Pour in the melted butter, whilst whisking, until the sauce becomes creamy.
- Add in the lemon juice and whisk again, until fully combined.
- Set the asparagus on a serving dish and drizzle with the hollandaise sauce.
- Sprinkle with fresh herbs and pumpkin seeds, before serving.
