Asparagus with hollondaise sauce

You remember that hollondaise recipe I posted a while back using a stick blender? Remove that from your memory, delete it, like I’m about to from my site. It’s just too unreliable. It has a 10 percent success rate and I just got really lucky when I tried it out. I have a new point of view on hollondaises; They can’t – and must not – be rushed. No shortcuts, just a pan, some butter, and a whisk. This doesn’t mean you can’t make it easier. In this recipe, I slightly warmed the eggs with some water over a relatively low heat and whisked, so that they’re more ready to take in that buttery goodness…

To be more precise, I placed 2 egg yolks in a pan with 12ml of water. I put over a moderate heat and whisked until thick and moussy, not letting them cook or scramble. Remove from heat. I then clarified 125g of butter, and whisked it into the eggs in a thin stream of drops. Squeeze in an eighth of a lemon, season, and you’re good to go. This is one of the best hollandaise recipes out there, the only thing that I would change is the fact that they use only lemon, rather than a mix of lemon and vinegar. We ate it with some asparagus, and it was sublime. These Ferrandi people really know what they’re doing in the cooking department. I’ve had a slightly odd relationship with hollandaise in the past, I tried multiple times when I was younger to no avail, so it’s nice to be able to easily produce such a nice one now 🙂 . Bye!