This recipe of Vegetable Salad with Ham Hollandaise is a healthy alternative for those looking for something easy to make avoiding takeaway food. You can substitute any of the vegetables here and use any vegetables you have in the refridgerator. Hollandaise sauce can be tricky to make and there are lots of videos on the internet all showing the tips and tricks to getting a good sauce that doesn’t split. Keep to basics though and you will be able to master this.

Serves 6


250 g green beans, cut into 3 cm lengths
250 g asparagus, cut into 3 cm lengths
250 g broccoli, cut into small flowerettes
1 red pepper or capsicum
4 green shallots, chopped or red onion


4 egg yolks
125 g butter
2 tablespoons lemon juice
1 teaspoon french mustard
60 g lean ham, finely chopped
2 tablespoons parsley, chopped


Cut pepper into thin strips. Add beans, asparagus and broccoli to pan of water, boil 1 minute, drain, rinse under cold water. Combine green vegetables in bowl with pepper and shallots.

Ham Hollandaise:

Place egg yolks in food processor or blender, process 30 seconds or until slightly thickened. With motor still running, gradually pour in hot melted butter, add lemon juice and mustard, process further 30 seconds, stir in ham and parsley.


Cook vegetables for longer if you like softer vegetables.

Other vegetables can also be used, depending on what you have available.

Left over Hollandaise sauce can be re-used, place in the microwave and heat in short bursts then whisk inbetween.

Ham can be replaced by chicken, bacon or any other cured meats


The Australian Women’s Weekly – January 1985, Page 189

Please follow and like us:
Visit Us