Asparagus With Paperbark Hollandaise

In this recipe Aussie chef Benjamin Christie has added Paperbark Oil to a basic hollandaise sauce for a subtle All-Australian flavour. It’s great served with freshly steamed asparagus

Here's what you need:

1 bunch asparagus, cooked
500g butter
30 ml white vinegar
5 egg yolks
10ml Paperbark Oil
5g Dijon mustard
salt

Take two saucepans. In one, melt the butter. Half fill the other saucepan with water and heat to a simmer. When the butter has melted, remove and reserve the melted butter leaving the solids behind in the saucepan.

In a stainless steel bowl which fits over the saucepan of simmering water, add the egg yolks and mustard and using a fine whisk combine well then continue beating with the bowl over the simmering water until the mixture lightens in colour and begins to thicken. This can take a good 5 minutes. At this point, remove the bowl from over the simmering saucepan and place it onto a coiled towel to hold the bowl while you slowly pour the melted butter into the mixture, starting with just a trickle and continue to whisk continuously.

As the mixture begins to really thicken up, use a little of the vinegar to thin the sauce down and continue to add the butter until it is all taken in. To finish, whisk in the Paperbark smoked oil, taste the hollandaise and add salt, if required.

Transfer the hollandaise sauce to a sauce boat and pour over the steamed asparagus as required.