Hollandaise Sauce With Asparagus |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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François Pierre La Varenne in 1651 describes a a sauce : make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle... . Ingredients:
125 g butter |
3 egg yolks |
2 tablespoon white wine |
salt, pepper |
1 tablespoon lemon juice |
Directions:
1. Melt butter and remove the whey. In a pot bring water to boil and in another bowl add egg yolks, wine and 1 pinch of salt. Over steam beat egg white until it gets thick and foamy. Add butter in thin spurt and keep on whisking. Season with salt, pepper and lemon juice.
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