Mas­ter­class: hol­landaise

The Guardian - Feast - - News - Felic­ity Cloake

For the next six weeks, con­sider it your pa­tri­otic duty to con­sume as much as­para­gus as pos­si­ble – it’s not a veg­etable that trav­els well, so once the Bri­tish sea­son ends on mid­sum­mer’s day, that’s it for an­other year. Del­i­cate, early stalks are best steamed and served with but­tery hol­landaise: here’s a fool­proof recipe you can have on the ta­ble in 10 min­utes. It’s es­sen­tial that the but­ter is fridge-cold be­fore you start, so you have more con­trol over the sauce Very slowly heat the but­ter and egg yolks, stir­ring all the time, un­til the but­ter melts and the sauce emul­si­fies

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