hi welcome to learnhowtogarden.com in today's episode we're going to be making a quick simple and absolutely foolproof hollandaise sauce if you're not already subscribed to me at learn how to garden there's a link just above my right shoulder click on that input your email address and it means every month you'll get the newsletter you also get the recipes that we put on the blog and all the written posts that are there i've just picked some absolutely fresh asparagus and i think the best way or the best way i like to eat asparagus is with a hollandaise sauce a rich butter sauce but for a lot of people making hollandaise is quite tricky i don't know why because it is really simple if you follow a few rules the first is you make it using either a magi mix or you can actually use a hand whisk and it consists of very few ingredients we've got a single tablespoon of white wine vinegar we've got two tablespoons of freshly squeezed lemon juice we've got 170 grams of unsalted butter we're going to have the yolks of three free range eggs these are for from my own chickens and a pinch of salt and what i'm going to do is just gently griddle this asparagus i'm going to put it into a griddle pan with some oil some sea salt on the top and cook that for sort of three to five minutes maximum and while that's happening i'll show you how to make this foolproof hollandaise sauce while the asparagus is griddling we take the three separated egg yolks put them into our blender with a pinch of salt we gently melt our butter in one pan and we bring the lemon juice and the vinegar to just nearly boiling in a separate pan once your lemon juice and vinegar is just simmering and the butter is just starting to bubble switch on your matchy mix or if you're using a hand blender get your hand blender into the actual egg so they start to mix and the trick if you can hear this is to trickle first of all the lemon juice and vinegar very very slowly as this trickles in it's actually cooking and once we've trickled in all our lemon juice and vinegar we then start to trickle in our butter what has happened in it's about two minutes this takes that the hot butter has cooked the egg yolks and has emulsified into a perfect hollandaise sauce so we'll now take our asparagus and i've also blanched some sea kale sea kale is a perennial vegetable i grow in the asparagus bed and it's quite nice to do this together and this is just i'm trying to think of the words you'd use for it rich simple gloriously thick hollandaise sauce and all we do is drizzle will not drizzle really i love lots of hollandaise it's really rich i don't have it that often but it is a fantastic sauce with asparagus with artichokes with fresh sea kale it is just divine and that's how to make our hollandaise in under five minutes you