A delicious side dish that everyone will love at a springtime lunch …
Hollandaise is one of those things most people only ever eat in restaurants with an egg, assuming it’s too tricky to make at home – but it’s not. Promise! It just takes a little patience. In this recipe, it becomes the perfect dressing for simply cooked green beans. You could easily swap beans for asparagus, tenderstem or purple sprouting broccoli, or even some steamed or roasted leeks. @kittycoles
Green Beans with Lemon Hollandaise
Serves 3-4 as a side
Ingredients
For the green bean salad
• Around 300g Helda beans or fine green beans, trimmed
• A small bunch of parsley, finely chopped
• 1 heaped tbsp capers
• Juice and zest of 1/2 a lemon
For the hollandaise
• 150g unsalted butter
• 3 large egg yolks
• 1 heaped tsp Dijon mustard
• Juice of 1/2 a lemon
• Pinch of salt and pepper
Method
1. Bring a large pan of well-salted water to the boil. Add the green beans and cook for 2 minutes, just until tender. Drain and immediately run under cold water until they are completely cool – this keeps them bright and crisp.
2. Transfer the beans to a large bowl and toss with the chopped parsley, capers, lemon juice, zest, salt, and pepper.There is no need for oil, as the hollandaise will act as a rich, silky dressing.
3. Melt the butter gently in a small saucepan, then set it aside. You can skim off the white foam if you like (that’s the milk solids), but it’s not essential.
4. Fill another saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl (glass or metal) on top, making sure it doesn’t touch the water.
5. Add the egg yolks, mustard, and a little squeeze of lemon juice to the bowl. Whisk constantly over the simmering water for around 2 minutes, until the mixture thickens slightly and turns paler. Keep whisking, you don’t want scrambled eggs.
6. Start adding the melted butter very slowly at first, whisking all the time. Begin with just a few drops; once it starts to emulsify, you can increase to a slow, steady but light pour. Keep whisking until all the butter is incorporated and the sauce is thick, smooth, and glossy.
7. Season with a pinch of salt and the remaining lemon juice. Taste and adjust and add more lemon or mustard if you like. I like mine quite lemony and punchy, but go with your preferences.
8. You can either pour the hollandaise onto a slightly warmed platter, then pile on the beans — or do it the other way around. Serve immediately, on its own with some new potatoes, or alongside eggs, white fish, chicken, or even a steak.
We may earn a commission if you buy through affiliate links on our site.