psb with mustard & tarragon hollandaise
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
400g purple sprouting broccoli, trimmed
for the hollandaise:
250g unsalted butter
3 egg yolks
juice of 1 lemon
a pinch of cayenne pepper
2 tsps wholegrain mustard
1 tsp chopped tarragon
1 tsp chopped chives
salt and freshly ground black pepper
Instructions
1. To make the sauce, melt the butter slowly in a pan, then remove from the heat.
2. Put the egg yolks, lemon juice and cayenne in a bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl.
3. Whisk the sauce until slightly thickened, then whisk in the melted butter a little at a time. The sauce should be thick and glossy.
4. Stir in the mustard and herbs and season with salt and pepper. The sauce will keep in a warm place for about an hour.
5. Cook the psb in a pan of boiling salted water until just tender. Drain, refresh in cold water and dry well. Place the psb on a hot ridged grill pan and cook until slightly charred. Arrange on a serving dish and drizzle over the hollandaise sauce.
