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Asparagus with Easy Hollandaise Sauce
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 while hoping
it doesn’t curdle. You don’t have to worry about that. My easy method is foolproof.
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.
2. 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.
3. Check the seasoning, then keep it somewhere warm while the asparagus cooks.
4. 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.