On Friday we went out to Corsica Studios for the launch of Girls Music and didn't get home til 7am. We had a brilliant night out, with all our mates, but Saturday as a result was a right-off.. except for this little triumph:
Poached Eggs with Asparagus and Hollandaise.
I love Hollandaise sauce, and have been known to polish off a whole ramekin in one sitting. Disgusting, when you think of how much butter is in each serving, and yet it is so unctuous and tart and decadent I just can't help myself. My Mum used to make it at Christmas to go with poached salmon and so it also brings back comforting memories of darkly lit rooms and treats.
170g melted butter
1 tbsp lemon juice
2 tbsp white wine vinegar
1 bay leaf
3 egg yolks
a pinch of salt
Melt your butter so that it is bubbling and set aside. Heat the lemon juice, vinegar and bay leaf in a small pan for a few minutes so that it is also bubbling and then take off of the heat and remove the bay leaf. Beat the egg yolks thoroughly with the salt in a large bowl. Now gradually add the vinegar, beating all the time. Finally add the melted butter, a trickle at a time until the sauce is thickened and smooth.
Enjoy your treat. It's the perfect antidote to a night out.