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butter egg yolks Lemon - just juice cayenne pepper mustard tarragon chives salt Purple sprouting broccoli
Viewed: 45 - Published at: 8 years agoIngredients
- 250 g (8.8oz) Unsalted butter
- 3 Egg yolks
- 1 Lemon - just juice
- 1 Pinch of cayenne pepper
- 2 tsp Wholegrain mustard
- 1 tsp Chopped tarragon
- 1 tsp Chopped chives
- 1 Pinch of salt and freshly ground pepper
- 1 cup Purple sprouting broccoli
Method
- To make the sauce, melt the butter slowly in a pan, then remove from the heat.
- Put the egg yolks, lemon juice and cayenne in a bowl set over a pan of simmering water, making sure the water doesn't touch the base of the bowl.
- Using a balloon whisk, whisk until slightly thickened, then whisk in the melted butter a little at a time until it has all been incorporated.
- The sauce should be thick and glossy.
- Stir in the mustard and herbs and season with salt and pepper.
- The sauce will keep in a warm place for about an hour.
- Cook the purple sprouting broccoli in a large pan of boiling salted water until just tender.
- Drain and refresh in cold water, then dry well.
- Heat on a ridged grill pan (or a barbecue) until very hot, then place the broccoli on it.
- Cook, turning occasionally, until slightly charred.
- Arrange on a serving dish and drizzle over the hollandaise sauce.
