Asparagus sauce
Description
Minimal ingredients — excellent result. Cream sauce is considered a fail-safe option, but you can try something more interesting, such as hollandaise sauce, which perfectly complements and enhances the flavor of asparagus. It's not difficult to prepare; the key is following the correct technique. You'll need only common ingredients available at any supermarket. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
1. Use large eggs. Separate the yolks from the egg whites. Mix the yolks with a whisk, but do not beat. Wash the lemon, cut it in half, and squeeze the juice from one half.
- 2
Step 2
2. Melt the butter. In a bowl with egg yolks and lemon juice, add salt and sugar, mix everything with a whisk, set up a double boiler and place the bowl over it.
- 3
Step 3
3. Let the melted butter cool down, and keep stirring the sauce over a water bath. When the temperature reaches 85 degrees, stop whisking and carefully pour in the cooled butter, mixing well.
- 4
Step 4
4. Beat the egg whites into a stiff foam, carefully fold into the yolks, and add red pepper.
- 5
Step 5
5. Return the mixed egg whites and yolks to the double boiler and stir with a whisk. Beat the sauce until the temperature reaches 85 degrees. Remove the sauce from heat and set aside. The sauce for asparagus is ready.