Hollandaise + Pudding

[burgledinParis]

I'm having friends round for lunch tomorrow.

Not bothered about a starter.

I have salmon and asparagus and potatoes and I'll make hollandaise for the main.

I'm open to any tips for a stable think hollandaise, I have eggs, butter, lemon, white wine, tarragon, shallots - I don't have white wine vinegar, but I do have cider vinegar.

For pudding I have
Greek yogurt
Strawberries
A couple of passion fruits
A few raspberries
Limes
Cream

If I whip up the cream and mix it with the greek yogurt and some lime zest and then top it with chopped strawberries, the raspberries, some of the passion fruit and sprinkle over some toasted flaked almonds - it should be decent right ? I really can't be arsed to make meringue even if it would save the egg whites from the hollandaise. Should I mix some sugar into the yogurt ? Is it worth adding whipped cream to the yogurt?
Should I leave the strawberries chopped up as are or should I sit them chopped in some sugar in the fridge so they make a syrup.

Thanks all.

This is a really easy and stable way to do hollandaise: https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe

Your dessert sounds fine. I’d do the strawberries in sugar as you suggest.

you could serve it with biscuits of some kind if you felt like it. Sod the meringue!

@SquidwardBound Thanks! Does it stay thick?

The hollandaise?

Yes it does as far as I remember.

you could add tarragon if you liked.

There’s a similar egg white mayo recipe on that website if you wanted to use up the whites and keep it in the fridge.

https://www.seriouseats.com/leftover-egg-white-mayonnaise-recipe

Perfect, thank you, I'll make the egg white mayonnaise as a back up to go with the asparagus with lemon and tarragon incase the hollandaise splits last minute or fails to cooperate!

Sounds lovely but hollandaise sauce or mayo, followed by a pudding based on Greek yoghurt and cream is all a bit too much of the same textures. Could you serve ginger sables, shortbread fingers or brandy snaps with pudding?

@Undertheoldlindentree You're right - ahhhh - I'll just do the fruit as a fruit salad with a lemon cake.

or maybe lemon cake is too "mushy" too. Sablé au citron alors! Merci

If you've got lime, why not use the zest in your shortbread biscuits and the juice in the fruit salad?

There's a Delia Smith method for Hollandaise which works brilliantly - I think it's whipped so it's kind of foamy. She gives instructions for reheating so you can definitely make it ahead.

Stable hollandaise:

Melt 1.5 blocks butter, remove foam from surface.
Stick 2 eggs, 2 yolks, squeeze lemon juice and salt in a blender, blend on high until light and combined. Drizzle in melted butter, a drop at a time at first, then a steady trickle. Don't use the white solids in the bottom of the pan. Blend until thick, taste for seasoning and lemon.

Easy Peasy and delicious!!