I have perused many different Hollandaise recipes to try and find the tastiest yet least complex and time consuming. I certainly can’t be dealing with soaking white peppercorns in white wine vinegar for 2 hours. No. To me, Hollandaise should be buttery, creamy, ever so slightly sharp and only very complicated if someone else is making it.
Ingredients
- 3 egg yolks
- 220g unsalted butter
- 1/2 lemon
- 1/2 tbsp white wine vinegar
- Salt and pepper
I made hollandaise last week, very similar simple recipe. Looks great with the asparagus.
Isn’t it lovely they are back? This sauce is a perfect complement!
Gorgeous! I’m only a little jealous. Asparagus will be here soon but until then I’ll be living vicariously through you and I’ll be bookmarking this recipe in the meantime.
It is always so lovely to have asparagus back in the markets. Your hollandaise is a perfect sauce to serve with them. I hope you have a great day. Blessings…Mary
I haven’t seen asparagus at the farmers market yet … but I hope I do soon! This dish looks wonderful!
Love Hollandaise and Love asparagus (despite the after effects). Good shout on the popeye biceps, immense amounts of whisking required.
Wonderful classic recipe 🙂
Oh this looks delicious, I love that Asapargus is in season now, it tastes so good. Infact that’s what I’m having for tea tonight (and have been having all weekend!) I have nominated you for a stylish blogger award. The post i have mentioned you in is below. Have a look if you get a minute: https://jbskitchen.blogspot.com/2011/05/awardpor-moi.html
We tried to make this sauce a couple times but I don’t think we got it right. I don’t know since I have not eaten anywhere else to be able to compare. I will try your recipe soon. I am sure we will like this!
Happy Spring:)
Thank you for your comments. I hope you all enjoy asparagus for the short time it’s here.
I was dreaming of asparagus last night, popping up everywhere looking delicious right now; your hollandaise sounds great, doesn’t get much better than asparagus and hollandaise…