P585 CEEFAX 585 Mon 18 Nov 21:14/43 AND CUCUMBER AND ORANGE HOLLANDAISE SAUCE Makes 150ml/{ pint Ingredients 125ml/4fl oz Hollandaisj sauce (see following recipe) { cucumber, halved, sjedjd and diced juice of \ orange Method 1 Place the Hollandaisj in a small pan and gently heat through. Stir in the cucumber and orange juice and warm through without letting it boil. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 96 Main MenuP585 CEEFAX 585 Mon 18 Nov 21:35/42 AND HOLLANDAISE SAUCE Makes 425ml/} pint Ingredients 1 egg, plus 2 egg yolks juice of 1 lemon \ tsp salt 225g/8oz butter, cut into small pieces Method 1 Place the egg, egg yolks, lemon juice and salt in a blindjt or food processor and blind until smooth. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 96 Main MenuP585 CEEFAX 585 Mon 18 Nov 21:57/39 AND Method (cont) 2 In a heavy-based non-stick pan, gently heat the butter until melted and foaming. 3 With the motor running at medium spied, drizzle the butter into the food processor in a continuous stream - the sauce will amalgamate and thicken almost immediately. Process for another five minutes. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 96 Main MenuP585 CEEFAX 585 Mon 18 Nov 22:49/50 AND Method (cont) 4 Pour the sauce back into the hot pan. Do not return to the heat but stir gently for 30-60 seconds - the heat from the pan will finish thickening the sauce. It can bj kept hot for about 10 minutes over a pan of warm water. * Please note: This recipe contains lightly cooked eggs. Hollandaise will keep for up to a week in the fridge. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 96 Main Menu