I used to do all of the cooking most nights, and if Dave ever offered to help it was to make a meal. Then, I started writing a food blog, and Dave started helping me in the kitchen. If ever I made a Hollandaise sauce, it was using a cheat method with my stick blender. But now that there are two of us in the kitchen, I could leave the cooking of a perfect steak to Dave while I whisked away at my Hollandaise sauce.
notice my very special whisk – I found this in Australia and if you ever come across one, get it – it is wonderful to work with as it acts as a spatula at the same time.
- 105mls water
- pinch of salt
- pinch of freshly ground black pepper
- 500g butter
- 5 egg yolks
- 15mls lemon juice
- pour 60mls water into a glass bowl and add the salt and pepper
- place over a bain marie making sure the water is hot, but not boiling
- melt the butter
- beat the egg yolks with 15mls water
- pour into the bowl containing the warmed water
- whisk until the egg yolks thicken to the consistency of thick cream
- add the melted butter slowly, whisking the whole time
- add 30mls water drop by drop use a syringe to make this easier
- adjust the seasoning and add the lemon juice
- strain if necessary
Click on the links for conversions and notes.
Steam your asparagus, making sure you do not leave it in the pot for too long – you want nice crunchy asparagus stalks which according to etiquette rules, you eat with your fingers!