Thursday, 30 May 2013

Light Hollandaise

I'm as fond of the densely rich, buttery indulgence of good hollandaise as the next person. Hollandaise is a sauce that at this time of year, when the asparagus season is in full swing, comes into its own. My version however is a bit kinder if weight gain is an issue and I think it's safe to say now I'm well into my sixties, it is. I make the whole thing in a saucepan on the lowest heat, I never find it particularly difficult so I would encourage you to be brave enough to try it. If you have an electric hob where heat control is less immediate than gas, simply be prepared to slide the pan off the heat if you feel it's all getting too hot.

To make this hollandaise you will need;
4 egg yolks
200g of unsalted butter, cubed
200ml of water
100ml of white wine vinegar or lemon juice
1 teaspoon of Marigold bouillon powder or 1/2 teaspoon of salt
A pinch of pepper

Place all the ingredients in a medium size saucepan, place on a low heat and whisk gently while the mix slowly heats up. you will find the butter begins to melt and when it is fully melted it's a good sign that the liquid is getting up to temperature. Being careful to whisk well, accessing every part of the base of the pan continue until the sauce begins to thicken, it should take less than a minute to complete thickening, so be watchful. The texture of this version of hollandaise is lighter and a little foamy, perfect for draping over lightly cooked asparagus or a fillet of salmon. This quantity makes sufficient for 6 servings.

Tarragon vinegar is a good alternative.
I find spreading it cold on toast or a toasted English muffin makes a really good base for poached eggs.
This of those wonderful meringues or macarron you can make with the egg whites

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