Hollandaise sauce is great with British asparagus or Eggs Benedict – chef tutor Alfie Saddington shows us the perfect recipe.
Rich in flavour, this hollandaise recipe uses Waitrose No.1 Longstock Gold Eggs, which have vibrant yolks for a deep yellow sauce that’s rich in flavour. Just pour over steamed British asparagus, fish or use on brunch dishes.
We are the only supermarket to have our own Cookery Schools. You can join Alfie and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
50ml white wine vinegar
½ lemon, juice
4 No.1 Longstock Gold eggs, yolks only
250g unsalted butter, melted
To serve:
2 x 400g British asparagus, trimmed
Click here to view the recipe |
Click here to learn more about our No.1 Longstock Gold Eggs |
To find out more about our Cookery Schools and to book onto a class, click here |
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