Mint Hollandaise Sauce
A wonderful little sauce that goes well with chargrilled vegetables.
6 black peppercorns coarsely crushed
150ml white wine
100ml white wine vinegar
4 egg yolks
225g unsalted butter diced
Salt and freshly ground black pepper
2 tbsp freshly chopped mint
1. Put the peppercorns with the wine and vinegar in a saucepan over a moderate heat and bring to the boil
2. Boil rapidly until there is 1 tbsp of liquid remaining
3. Meanwhile place a stainless steel or glass bowl over a saucepan of simmering water. Strain the reduction into the bowl to remove the peppercorns and whisk in the egg yolks until they are thick and warm. Do not let them overheat or they will scramble.
4. Slowly add the butter, whisking to make a thick, smooth sauce. When all the butter has been added, season the sauce and add the chopped mint.
Try serving with the chargrilled asparagus and vegetables.
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