Friday, 4 April 2014

Lunch Time

Whilst we were up in Gloucestershire last weekend we had a quick bit to eat at the

We always pop in here when were visiting my parents and Charlie lives close by.

The coffee is excellent and they have a small lunchtime menu along with papers, magazines and a really relaxed atmosphere. I always feel comfortable & welcome here. 

We were in time for the late Saturday breakfast.
 I had the poached egg with mushrooms & spinach served on a toasted muffin with Hollandaise Sauce and Andrew had the same but with smoked salmon instead of the mushrooms & spinach.

Both were excellent 

Since then I have been longing to make Hollandaise Sauce all week.
 We have a farmers market in our town on a Friday so I have just bought a bunch of asparagus
 & tonight we will have it poached & served with this sauce.

4 large free-range egg yolks

250g cold unsalted butter, diced
¼ lemon

 Put the yolks, butter and 2 tbsp water in a heavy-based pan and heat very gently, whisking all the time. As the butter melts, the sauce will begin to thicken; don't be tempted to hurry things along by turning the heat up, the sides of the pan should be cool enough to touch at all times. Do not leave your post at any time: this sauce will brook no postmen or tea-making.
 Once the butter has melted, turn up the heat to medium-low and whisk vigorously until it thickens: if it begins to steam, take it off the heat, but do not, under any circumstances, cease whisking.
When the sauce is thickened to your taste, stir in 1 tbsp lemon juice and season. 
Taste and adjust if necessary. Serve immediately, or store in a warm place or a vacuum flask until needed: it doesn't take kindly to reheating.

 Serve with eggs benedict, steamed asparagus or poached purple sprouting brocoli. It also goes well with steamed fish and New potatoes - it's a perfect spring meal sauce.