Some of the things we look forward to during the English summer – strawberries and cream at Wimbledon, asparagus and Jersey royal potatoes.  Tonight we had 2 out of the 3 treats and I managed to whisk a hollandaise sauce for the first time.  I expected to scramble the eggs but was pleasantly surprised with the outcome (next challenge will be to make a poached egg breakfast with ham and hollandaise).  If you have never made this sauce try the recipe below which was straight forward (recipe courtesy of Love Food – Sauces).

Hollandaise Sauce

What do I need to make it?

• 2 tbsp white wine vinegar
• 1 tbsp water
• 2 egg yolks
• 115 gm unsalted butter – slightly softened and diced
• Lemon juice (optional)
• Salt and pepper to taste

How much will I make?

Around 175 ml

How do I make it?

Pour the vinegar and water into a small heavy-based saucepan and bring to the boil.  Boil for 3 minutes, or until reduced by half.  Remove from the heat and leave to cool slightly.  Put the egg yolks in a heatproof bowl and beat in the cooled vinegar water.  Set over a saucepan of gently simmering water, ensuring that the the base of the bowl does not touch the simmering water.  Cook, stirring constantly with a wooden spoon, until the mixture thickens slightly and lightly coats the back of the spoon.  Keeping the water simmering, add the butter, a piece at a time, stirring until the sauce is thick, smooth and glossy.  Add a little lemon juice if the mixture is too thick and to give a more piquant flavour.  Add salt and pepper to taste and serve warm.  We had the sauce over some steam asparagus .

Jersey royal potato salad

What do I need to make it?

• 750 gms Jersey royal  potatoes, boiled, peeled and cubed
• 4 sprigs of spring onion chopped
• 1 clove of garlic minced
• 150 ml sour cream
• Salt and pepper to taste

How much will I make?

Serves 4

How do I make it?

Place boiled cubed potatoes in a large bowl.  Add the remaining ingredients and give it a good mix.  Enjoy.