Hollandaise sauce is one of those great classics that not many people think to do at home. Why? Because it’s difficult – or rather, they think it is. The classical way involves dribbling the butter very slowly, whisking it to a ‘sabayon’, all the wh…
le hoping it doesn’t curdle. You don’t have to worry about that. My easy method is foolproof.
- 4 egg yolks
- 75 milliliters white wine vinegar
- Knorr Aromat Seasoning
- 400 grams clarified butter
- 1. Heat a pan of hot water to a gentle simmer. Put the butter, egg yolks and, finally, the white wine vinegar in a Pyrex or stainless steel bowl over hot water and start whisking it together. The bowl shouldn’t touch the water beneath it. Season with Knorr Aromat.
- Keep on whisking until it gets to the consistency you want – this will take about five minutes. When the whisk leaves a ‘trail’ in the sauce, that’s when you know it’s cooked.
- Check the seasoning, then keep it somewhere warm while the asparagus cooks.
- To cook the asparagus, bring a pan of water to a rapid boil, then add a drop of olive oil or clarified butter. Whisk in a Knorr Vegetable Stock Pot to season. Cook the asparagus in the seasoned water, about two to three minutes. English asparagus is the best when it’s available. The fine ‘pencil’ type doesn’t need peeling and only takes two minutes to cook. Lift the asparagus from the water – don’t drain them – and serve with the hollandaise sauce on the side or poured over the top. Finish with a little sea salt.
|Calories310Calories from Fat310|
|% DAILY VALUE|
|Calories from Fat310|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.