Foaming Hollandaise. Freezable, Fantastic~

It’s that time of year for the first imports of asparagus to appear in stores. Naturally, asparagus makes me think of Hollandaise, in particular foaming Hollandaise which I posted on some time ago.

When I checked back for that post, the link to the recipe no longer works. My apologies. That just won’t do.

Here, I’ll post the recipe in it’s entirety and vouch, 100%, unequivocally for it’s method, it’s taste and yes… it’s ability to be frozen AND heated with great success. Amen, and thank you very much indeed to the Brit’s classy dame of the kitchen, Delia Smith.

After freezing; how gorgeous is this!!

Foaming Hollandaise

Even if you’ve never made Hollandaise – follow this amazing recipe by Delia and you’ll nail it. Can you say kitchen god/goddess…??!! But be careful what you wish for – you just might end up with a big crowd every weekend, clamouring for eggs Benedict~

2 large eggs, separated
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
110g block butter, softened
Salt and freshly ground black pepper

Place the egg yolks in a small food processor or blender and add a sprinkle of salt & pepper. Heat the lemon juice & white wine vinegar in a small saucepan until the mixture starts to bubble and simmer.

Pour the hot lemon juice mixture into the yolks and blend for 30 seconds, until thoroughly combined.

Then, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. (If your processor lid has a larger feeding hole, cover it with a piece of cling film to prevent the sauce splashing).

When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better.

(If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.)

When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, you should end up with a lovely, smooth, thick, buttery sauce.

To make it into Foaming Hollandaise:
Whisk the remaining 2 egg whites to soft peaks in a large clean mixing bowl and fold into the sauce immediately. This makes the sauce lighter, it goes further – and still tastes fantastic~

*Note: this recipe contains raw eggs. It can be kept in the fridge then reheated in a bowl over a pan of gently simmering water or make it ahead and freeze it.

**If the sauce separates after thawing & heating, don’t worry – gently whisk it back together!