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April 23, 2015

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Luscious hollandaise for new season asparagus

Nutritional TherapyBy Jane HuttonApril 23, 2015

Hollandaise sauce 4 large free-range egg yolks 250g cold unsalted butter, diced 1 tbsp of lemon juice (adjust to taste) seasoning Put a cold, heavy-based pan (like Le Creuset) on the hob, add the yolks, butter and 2 tbsp of water. Begin to heat very gently, whisking the contents constantly. The butter will melt, and…

The Functional Foodie
Jane Hutton, BA(Hons) PGCE DipCN DipNT ACP MCMA
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