Purple sprouting broccoli with lemon hollandaise
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
- Dietary
- Nut-freeVegetarian
Ingredients
- egg yolks: 2 free-range egg yolks
- 1 tbsp water
- Dijon mustard: 1 tsp Dijon mustard
- lemon juice: squeeze lemon juice
- butter: 3 tbsp butter, melted
- black pepper: salt and freshly ground black pepper
- purple sprouting broccoli: 85g/3oz purple sprouting broccoli
Method
Place the egg yolks and water into a small bowl that fits snugly over a pan of gently simmering water and whisk well until thickened. Add the mustard and lemon juice and whisk well.
Gradually add all the melted butter in a steady stream until the mixture is thick and emulsified. Season with salt and freshly ground black pepper to taste. Set aside and keep warm.
In a saucepan, boil some salted water. Place the broccoli into the boiling salted water for four minutes, or until just cooked. Drain well.
To serve, pile the broccoli onto a serving plate and pour over the hollandaise sauce.