Summer beans with rapeseed hollandaise
Prep time: 25 minsTotal time: 
Summer beans with rapeseed hollandaise
Made with British rapeseed oil and butter, our foolproof hollandaise recipe delivers a silky, restaurant-worthy sauce that’s perfect with this summer bean salad. You could also spoon it over a poached egg at brunch, or serve it alongside roast chicken and chips
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
For the hollandaise
- 175g unsalted butter
- 3 medium egg yolks
- 1 tsp dijon mustard
- juice of 1 lemon
- pinch cayenne pepper
- 110ml cold-pressed rapeseed oil, plus extra to drizzle (optional)
For the beans
- 100g smoked diced pancetta
- 1 x 160g pack traditionally cut runner beans
- 1 x 200g pack fine green beans, trimmed
- 100g mangetout
- zest of 1 lemon
- crusty bread*, to serve (optional)
Step by step
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For the hollandaise, melt the butter and leave to cool slightly. Sit a large bowl on a tea towel (to help stabilise it), then add the egg yolks, mustard, lemon juice, cayenne and seasoning. Very slowly stream in the oil, whisking constantly, followed by the melted butter, until an emulsion forms. It should be thick but pourable. Season to taste and set aside. (You can use a blender or food processor for this step if you prefer, but the sauce might end up being quite thick.)
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Put the pancetta in a cold frying pan, then set over a medium-high heat. Cook for 8-10 minutes, stirring, until the fat has rendered and the pancetta is golden brown and crispy. Pour off and discard the fat, or save it for another recipe.
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Meanwhile, bring a pan of salted water to the boil. Add the beans and mangetout, and cook for 2 minutes. Drain, then run under cold water to stop the cooking process. Add to the pancetta pan and stir in the lemon zest. Season if needed.
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If you want to thin the sauce, whisk in 1 tablespoon of hot water. Transfer the beans to a serving dish, with the hollandaise. Finish with black pepper and a drizzle of oil, and serve with crusty bread, if liked. *Serve with gluten-free bread, if required.
