Serves: 6 - Time:
When I saw a recipe for Marmite hollandaise I had to try it. I can’t remember who had the original idea but he/she is a genius. Eggs and Marmite are a marriage made in heaven so of course, it stands to reason that a hollandaise flavoured with the umami-rich spread would work. Lightly steamed British asparagus is the perfect accompaniment, although I have tried the buttery sauce with chips and a few slices of rare roast beef and it was beyond good. If you can’t get verjus mix a tablespoon of lemon juice with a tablespoon of water. Next mission -to cook eggs Benedict with Marmite hollandaise: I think it could feature on my Top Ten Driven to Gluttony list.
Ingredients
- 2 tablespoons verjus (or see intro)
- 1 tablespoon white wine vinegar
- 6 black peppercorns
- 1 bay leaf
- 4 large egg yolks
- ¼ teaspoon mustard powder
- 300g unsalted butter
- 1 tablespoon Marmite spread
- 750g asparagus, trimmed
Method
- For the hollandaise sauce, place the verjus, vinegar, peppercorns and bay leaf in a small saucepan and bring to the boil. Reduce to a tablespoon of liquid. Remove the bay leaf and peppercorns.
- Place the egg yolks, mustard powder and reduced liquid in the small bowl of a food processor and blend for a couple of minutes. Meanwhile place the butter in a saucepan and melt over a gentle heat. As the butter melts the milky liquid will froth up. Carefully skim off with a large spoon and discard.
- With the motor still running very slowly drizzle the hot melted butter into the egg yolks. When all the butter has been incorporated the sauce should have the consistency of loose mayonnaise. Add the Marmite and blend for a few seconds. Scrape into a serving bowl and cover with cling film while you steam the asparagus.
- Place the asparagus in a steamer. Bring a saucepan of water to the boil and fit the steamer on top. Steam for 4-5 minutes until just tender. Serve warm with the Marmite hollandaise.
