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What's Cookin'?

A recipe for July Purple sprouting broccoli with quick lemon hollandaise

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

          • 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.

          This recipe was provided by Mary Gwynn, a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook. She is on the committee of Penshurst Farmers Market.