Purple sprouting broccoli with lemon hollandaise
By Paul Rankin
From Ready Steady Cook
Ingredients
- 2 free-range egg yolks
- 1 tbsp water
- 1 tsp Dijon mustard
- squeeze lemon juice
- 3 tbsp butter, melted
- salt and freshly ground black pepper
- 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.
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