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What's Cookin'?

A recipe for June

Purple sprouting broccoli with quick lemon hollandaise

Serves 4 to 6
Prepare: 10 minutes
Cook: 3 minutes

        I never seem to have time to stand whisking hot butter into egg yolks as I was taught at Leithís cookery school but these days when in a hurry make this version using a hand-held stick blender. Iíve always loved it with asparagus but at this time of the year take a tip from David Pitchford at Reads in Faversham who always serves it with broccoli Ė in February purple sprouting - and thatís just as good.  It makes a really special starter or veg accompaniment.

        You will need:
                      • 3 tbsp white wine vinegar
                      • 2 tsp chopped fresh tarragon
                      • 6 black peppercorns
                      • 1 shallot, finely chopped
                      • 3 large free-range egg yolks
                      • 100g (4oz) unsalted butter
                      • grated rind and juice of Ĺ lemon
                      • salt and freshly ground black pepper
                      • 750g purple sprouting broccoli, trimmed and steamed
                      1. Place the vinegar in a small pan with the tarragon, peppercorns and shallot. Bring to the boil and cook until the vinegar is reduced to 1 tablespoon. Strain and leave to cool.

                      2. Place the reduced vinegar in the goblet of the blender with the egg yolks and process briefly to mix. Heat the butter in a small pan until really bubbling but not browned. With the blender running, pour the hot butter on the egg yolks in a steady stream. The sauce should be thick and creamy. Stir in the lemon rind and the juice, season to taste and serve with steamed broccoli, or a meaty fish such as salmon, skate or monkfish.

                      Mary Gwynn
                      Author, food writer and editor

                      This recipe is taken from from The Busy Mumís Vegetarian Cookbook by Mary Gwynn published by Simon & Schuster