The perfect partners; offering a combination of texture and taste, an ideal companion to salmon or steak. Adele Trathan’s hollandaise sauce is easy to make because it uses oil, which means it can be reheated without spoiling, or served at room temperature.
625g (1¼lb) asparagus
1 lemon, sliced to garnish
Pinch of salt and black pepper
125g (4oz) butter, melted
1 tbsp white wine vinegar
100 ml (3fl oz) vegetable oil
Salt and black pepper
1. Remove and discard any woody ends of the asparagus. In a pan, large enough to lay the spears flat simmer gently in shallow water for 3-4 minutes until the asparagus is tender but still firm.
2. Meanwhile, put the egg and white wine vinegar into a tall container and mix together using a hand blender.
3. Slowly add the melted butter, while blending all the time. Add the oil in the same way until the sauce becomes thick and creamy. Season with salt and pepper.
4. Serve at room temperature with asparagus and lemon to garnish. If it’s preferred, the sauce can be warmed gently first.