Hollandaise sauce made in the blender is quick and easy, the only draw back is that generally you do need to make quite a bit as you need 2 egg yolks as your base to create enough movement in the blender – make sense?
Make sure your egg yolks are at room temperature and often I wash the blender in hot water first to make sure that is warm as well.
Hollandaise doesn’t keep well but you can pour it into a bowl, cover it and sit over a saucepan of just hot (not simmering or boiling) water until you need it.
- Hollandaise sauce
- 200g butter
- 2 egg yolks
- 1 tablespoon lemon juice
- salt and pepper
- 1-2 bunches asparagus
- 8-10 slices streaky bacon
- French Baguette, sliced into thick slices
Preheat the grill for cooking the bacon and toasted the bread.
Heat a small saucepan of water and cook the asparagus for 5 minutes until just tender. Drain well.
Melt the butter while the asparagus is cooking and also grill the bacon.
Place the egg yolks with the lemon juice in the bowl of a blender. Blitz for about 20 seconds before gradually pouring in the butter in a slow steady stream.
Once the butter is in and the sauce is thick then turn off the blender and season with salt and pepper to taste.
Toast the bread under the grill.
Place toast on plates, top with bacon, asparagus and then pour over hollandaise.