This is an important sauce at this time of year, when asparagus is in the shops, the sun is shining, and a light supper is called for. Hollandaise sauce is the perfect method to help butter and lemon juice to stick to food, just thickened with egg yolk.
- 150 g unsalted butter
- 2 large egg yolks
- 2 teaspoons of white wine vinegar
- 2 teaspoons of lemon juice
- Salt and pepper
- Put the butter in a small pan over low heat, and as soon as it has melted, take it off the heat.
- In another pan, half fill with boiling water, and put a small trivet in the bottom. Put over a low flame so the water stays hot.
- In a heat-proof bowl, beat the egg yolks with the vinegar, and sit them over the boiling water.
- Straight away, start pouring in the molten butter in a slow stream, beating the eggs all the time. A small balloon whisk is ideal.
- The sauce will be quite thick; add the lemon juice and keep beating, and season with salt and pepper.
You can vary the lemon juice, salt and pepper to your taste.
I was looking through my old recipe book, which I have had since around 1990, for keeping notes. This is my recipe for lemon curd. It is a very basic recipe. You can add the juice of other citrous fruit but actually, lemon is still the best.
- Juice of 2 lemons
- 50g butter
- 2 eggs
- 250g caster sugar
- Beat the eggs
- Put all the ingredients in a double pan (one pan sits on top of the other, boiling water in the bottom pan)
- Heat very gently, stirring all the time, until the mixture is fully blended and becoming thick.
- Pour into clean jam-jars.
After Christmas, I have been taking stock of all our left-overs. We must have been expecting a frenzy of people wanting tangerines, gin & tonic, and fresh ginger.
I made this mixed fruit marmalade with all the citrus fruit. Still to work out what to do with a huge bag of fresh ginger.
- Tangerines, Limes, Lemons, Oranges, Grapefruit, combined = 1.4 kg
- 1.4 kg jam sugar
- 2.8 litres of water
- Peel the tangerines, and slice the peel into thin shreds. Put this in a wee muslin bag
- Chop all the fruit up coarsely, with the peel on – slicing it works well.
- Put the wee bag of peel and the fruit into a large pan with the water, and bring to the simmer, cook for 2 hours. Remove the wee muslin bag about half way through.
- Strain the mixture through a jelly bag, and measure the juice – if it is more than 1.4 litres, put it into the jam pan and bring to the boil and reduce.
- Add the sugar, dissolve it, and bring to the boil. I use a thermometer to get to jam temperature, then I hold the stirring spoon horizontally to see if the drips start to set and combine together (flake test)
- Skim off any foam, add the shredded peel, and let the mixture start to cool. Pour into clean warmed jars. (I warm the clean jars in the oven).