Tuesday, 18 November 2014

Atkins & Potts Buttery Hollandaise

It's lovely when brands get in touch to ask if I want to try their products - even better if they come back to you a second time.

I've already enjoyed some of the Atkins & Potts range of savoury sauces/marinades including a lovely Mexican chipotle chilli sauce, a smoky BBQ marinade which we enjoyed smeared on pork in the summer and is a great addition to quick homemade tomato soup, and a beer & horseradish sauce. So when they got back in touch and asked if I'd like to try some of their festive products, well, it was a no-brainer really, and I was delighted to be sent a jar of buttery hollandaise, a small bottle of pomegranate syrup, and a cranberry, port and orange zest finishing sauce.

After my gin-soaked evening out the other weekend, I have high hopes for a little gin/pomegranate syrup and prosecco combo (watch this space) - and the finishing sauce is destined for a piece of roast ham, but for now, let me tell you about the Buttery Hollandaise Sauce.

As I said, I haven't been feeling that brilliant recently, and that's permeated pretty much everything I do. Like so many people, I juggle quite a lot of things, and so when I'm feeling off colour, there's some definite prioritising that happens, and thinking of interesting and inventive dinners drops to the bottom of the list pretty quickly. Still, I wanted to cook the Husband and I a decent meal on Friday night that we could share together after a hard week, so the easy option in these circumstances is always fish. Some salmon and some dill, wrapped in foil and in the oven for 20 minutes, left over potato and celeriac mash portioned up and fried in cakes, and some peas and Bob, as they often say, is your uncle. Or in this case, your quick easy dinner - and especially so with a blob of this buttery Hollandaise on the side.

Now you purists may say you should make your Hollandaise, but I've had a go in the past, and really - really - when time is of the essence, and you can get sauce like this in a jar, why would you? I thought it was lovely. Yellow and lemony, enough flavour to complement the salmon but not so much to overpower it. Delicious. I'm starting to think Eggs Benedict for Christmas Day morning.

And I can't wait to try the rest of the goodies.


  1. Well done you, great gig. Nice brand to work with and you did good. Elinor x

  2. what a delicious looking salmon with all that glorious sauce poured over. I adore Hollandaise sauce... so rich and a little bit naughty!

    1. Yes - I probably had more of the sauce than I strictly should have done, but it was Friday after all.


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