Steamed broccoli with orange hollandaise sauce
This is the most fail-safe recipe I know for hollandaise sauce, and I doubt you will ever go back to using any other. The secret lies in using whole butter instead of melted and clarified. Trust me, you don't need to know the science behind it, it just works. The sauce is even more scrumptious with the addition of a couple of tablespoons of crème fraîche. Serve the broccoli immediately, because no other vegetable losses its heat quite so quickly.
Orange hollandaise sauce
|200 g||Unsalted butter|
|1 to taste||Salt|
|2 Tbsp||Flat leaf (Italian) parsley, chopped|
- Make the sauce by putting the yolks in a heatproof bowl. Place the bowl over a saucepan of barely simmering water - the bowl should fit the pan and not touch the water. Cut the butter into small pieces and add to the yolks a little at a time, whisking constantly with a wire whisk.
- Squeeze in a few drops of lemon juice, season with a little salt, and stir in the orange zest (of 1 orange) and chopped parsley. Remove the saucepan from the heat, whisking occasionally to prevent the sauce from splitting.
To prepare steamed broccoli:
- Bring another saucepan of water to the boil. Cut the broccoli into florets and place in a steamer basket. Place the basket over the boiling water and cover with a lid.
- Steam until tender - about 4-5 minutes - then remove from the heat and tip into a warmed serving dish. Pour the sauce over the top.