Save to your scrapbook
Purple sprouting broccoli with mint hollandaise
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2 as a starter
1 egg yolk
60g salted butter, cubed and chilled
1 tsp lemon juice
5 mint leaves, shredded
230g pack purple sprouting broccoli, ends trimmed, big spears halved lengthways
1. In a heavy saucepan, off the heat, whisk the yolk with ½ tbsp water. Add the butter and put the pan on the lowest heat, whisking constantly until the butter melts. Whisk for about 5 minutes until it thickens; don’t raise the heat. If it splits, whisk in ½ tsp boiling water from the kettle to bring it back together.
2. Once thick, take it off the heat and beat in the lemon juice and mint; season. Tip into a jug and stand in a bowl of warm water. With an occasional whisk, it will keep for 30 minutes.
3. Meanwhile, steam or boil the broccoli for 3-4 minutes, until just tender. Drain well, divide between 2 plates and serve with some sauce poured over.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.