Page 197 - YC Cooking School

French Classics

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Poached eggs with asparagus, sauce Holllandaise and
vinaigrette

Serves 4 | Preparation time: 20 minutes | Cooking time: 30 minutes

What you’ll need:

Ingredients

For the vinaigrette

3 Tbsp (45ml) red wine vinegar
Pinch of salt
Freshly ground pepper
Pinch of sugar

5g marjoram, roughly chopped
5g parsley, roughly chopped
5g basil, roughly chopped
½ cup (125ml) olive oil

For the sauce Hollandaise

3 egg yolks, at room temperature
250g salted butter, melted and still nice and warm
Juice of ½ a lemon

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