It’s Monday. You need a weekend to recover from your weekend. The last thing you feel like doing is spending your evening making a complicated recipe involving red wine reductions or soufflés. Fear not – DECO has your back. We bring you this quick and easy Hollandaise sauce, courtesy of one of South Africa’s top foodies, Jessica Grant, owner and chef at The Table.
‘I believe in keeping things simple, because let’s face it, we often make things harder on ourselves than they need to be. Case in point: Hollandaise sauce. It is one of the five sauces in the French haute cuisine sauce repertoire. It is notoriously difficult to make.
Now consider making it in 5 minutes. Using 5 ingredients. In a blender. Sacrilege? Not in my book. Not if the result is just as rich and buttery, smooth and creamy. It is less intimidating, time consuming and messy than the classic recipe, and compromises nothing in terms of taste or bragging rights. Amazing with asparagus or potatoes. Brilliant over eggs, steak or fish.’
So simple and delicious, it’s a keeper.
QUICK HOLLANDAISE SAUCE
Preparation time: 10 minutes (enough time to steam asparagus spears, poach eggs or grill steak/fish)
• 175g unsalted butter
• 3 egg yolks
• 1 – 2 tablespoons lemon juice
• salt and pepper to taste
1. Melt the butter in a saucepan over low heat.
2. Place the egg yolks and lemon juice in a blender. Blend until combined and slightly foamy.
3. With the blender running, add the warm melted butter in a thin stream. You will see the sauce thicken as the butter is incorporated into the egg mixture.
4. Season with salt and pepper.
Et Voila! Serve immediately.
Then you may enjoy reading Awesome Asparagus Recipes and Singita Lebombo’s Sweetcorn And Truffle Soup Recipe
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