Ingredients

• 2 free-range egg yolks
• 1 tbsp water
• 1 tsp Dijon mustard
• squeeze lemon juice
• 3 tbsp butter
• melted
• salt and freshly ground black pepper
• 85g/3oz purple sprouting broccoli

Directions

• Place the egg yolks and water into a small bowl that fits snugly over a pan of gently simmering water and whisk well until thickened. Add the mustard and lemon juice and whisk well.
• Gradually add all the melted butter in a steady stream until the mixture is thick and emulsified. Season with salt and freshly ground black pepper to taste. Set aside and keep warm.
• In a saucepan
• boil some salted water. Place the broccoli into the boiling salted water for four minutes
• or until just cooked. Drain well.
• To serve
• pile the broccoli onto a serving plate and pour over the hollandaise sauce.