Broccoli with hollandaise recipe
Jane Baxter is head chef Riverford Farm Restaurant in Devon and gets her inspiration from what's best in their fields each day.
Ingredients
- 250 g Unsalted butter
- 3 Egg yolks
- 1 Lemon - just juice
- 1 Pinch of cayenne pepper
- 2 tsp Wholegrain mustard
- 1 tsp Chopped tarragon
- 1 tsp Chopped chives
- 1 Pinch of salt and freshly ground pepper
- 1 cup Purple sprouting broccoli
- 8.8 oz Unsalted butter
- 3 Egg yolks
- 1 Lemon - just juice
- 1 Pinch of cayenne pepper
- 2 tsp Wholegrain mustard
- 1 tsp Chopped tarragon
- 1 tsp Chopped chives
- 1 Pinch of salt and freshly ground pepper
- 1 cup Purple sprouting broccoli
- 8.8 oz Unsalted butter
- 3 Egg yolks
- 1 Lemon - just juice
- 1 Pinch of cayenne pepper
- 2 tsp Wholegrain mustard
- 1 tsp Chopped tarragon
- 1 tsp Chopped chives
- 1 Pinch of salt and freshly ground pepper
- 1 cup Purple sprouting broccoli
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- To make the sauce, melt the butter slowly in a pan, then remove from the heat. Put the egg yolks, lemon juice and cayenne in a bowl set over a pan of simmering water, making sure the water doesn't touch the base of the bowl. Using a balloon whisk, whisk until slightly thickened, then whisk in the melted butter a little at a time until it has all been incorporated. The sauce should be thick and glossy. Stir in the mustard and herbs and season with salt and pepper. The sauce will keep in a warm place for about an hour.
- Cook the purple sprouting broccoli in a large pan of boiling salted water until just tender. Drain and refresh in cold water, then dry well. Heat on a ridged grill pan (or a barbecue) until very hot, then place the broccoli on it. Cook, turning occasionally, until slightly charred. Arrange on a serving dish and drizzle over the hollandaise sauce.
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