March 9th, 2008
A Creamy Indulgent Dinner Category: Other Foodiness, Recipes
Last night we made the chicken and tarragon pie I had been meaning to do earlier in the week. But before we enjoyed this we used up the left over asparagus.
I say we, but it was Anthony that cooked up a delicious starter. Steamed asparagus spears with quick hollandaise sauce. This sauce is not a traditional way of making hollandaise but is lower fat and much easier and to be honest, tasted just as good
Quick Hollandaise Sauce
- 1 egg yolk
- 1/2 tablespoon cornflour
- 1 1/2 rounded tablespoon creme fraiche
- 5ml white wine vinegar
- 1/4 tablespoon lemon juice
- 25g butter
