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Sauces · Recipe No. 369

Broccoli Hollandaise

Broccoli Hollandaise made with white wine vinegar, lemon, butter and egg yolk. The recipe serves 10; change the portions and units below and the amounts update.

  • Serves 10

Method

  1. Trim the Broccoli into florets and blanch in boiling water for 5-10 min.

  2. Place into a steamer tray and finish cooking in the steamer.

  3. Sauce.

  4. Make a reduction of vinegar and lemon juice to 1/3.

  5. Add cold water allow to cool for a few minutes whisk in egg yolks.

  6. Whisk over a bain marie until mixture starts to thicken.

  7. Gradually add clarified melted butter whisking continuously.

  8. Strain and serve.

Tip: tap a step to tick it off as you cook.

Shopping list for 10 portions

Fruit & veg

Dairy & eggs

Oils, vinegars & sauces

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “sr369”.