«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
There’s no need to wait for a special occasion. Just being together is occasion enough.
A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
✔ Detailed recipes
✔ The complete shopping list for 8 people
✔ My battle plan
✔ An event planned to ensure your guests have a great time
Your guests are arriving. You should be with them, not in the kitchen.
✓ Immediate access once you’ve signed up.
Hollandaise sauce (traditional method & Thermomix)
Description
As soon as as asparagus arrives on the market, I immediately think of a good hollandaise sauce. In England, we don't have white asparagus, but green asparagus goes just as well with this creamy, tangy sauce. After much trial and error, I've found a recipe that suits me perfectly. It doesn't just work with asparagus: it's also delicious with fish, eggs, broccoli or spinach.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Cut the butter into walnut-sized pieces.
2. Place the egg yolks, lemon juice, stock powder, pepper, nutmeg and chillies in a heavy-bottomed saucepan. Whisk lightly.
3. Place the saucepan in a simmering bain-marie and whisk until the mixture begins to thicken.
4. Add the butter piece by piece, whisking constantly. Each piece should be well incorporated before adding the next.
5. Remove the pan from the bain-marie regularly to prevent the sauce from cooking too quickly. If it appears to be coagulating, briefly immerse the base in cold water.
6. When all the butter has been incorporated and the sauce has the consistency of a light mayonnaise, remove from the heat.
7. Serve immediately in a sauce boat rinsed with hot water.
________________________________________
Student version (ultra-simple in the blender)
1. Melt the butter in the microwave (about 1 min).
2. Place the egg yolks, lemon juice, stock powder, nutmeg, pepper and chopped chillies in a powerful blender. Blend for 5 sec.
3. Slowly drizzle the melted butter into the mixer while it is running.
4. Serve immediately.
THERMOMIX® METHOD
Thermomix version
1. Place the butter in the bowl and melt for 4 mins / 70°C / speed 2. Set aside.
2. Place the egg yolks, lemon juice, stock powder, salt, pepper, nutmeg and chillies in the bowl. Heat for 2 mins / 75°C / speed 3.
3. Insert the whisk. Mix for 4 mins / 80°C / speed 4, gradually pouring the melted butter through the hole in the lid in a thin stream.
4. Remove the whisk and serve immediately...
