Hollandaise Sauce for Asparagus
I wanted to serve white asparagus with a delicious sauce, so I consulted German recipe sites and cookbooks to create this recipe.
Recipes that are a few years old call for cracked black pepper, but more recent versions tend to call for white pepper.
For Step 2, I put the bowl over a boiling pot of potatoes. Do not use a double boiler as the heat will be too hot. Recipe by Popotankobu
Hollandaise Sauce for Asparagus
I wanted to serve white asparagus with a delicious sauce, so I consulted German recipe sites and cookbooks to create this recipe.
Recipes that are a few years old call for cracked black pepper, but more recent versions tend to call for white pepper.
For Step 2, I put the bowl over a boiling pot of potatoes. Do not use a double boiler as the heat will be too hot. Recipe by Popotankobu
Cooking Instructions
- 1
Melt the butter in a pot over low heat or microwave.
- 2
In a thin bottomed metal bowl, add the ◆ ingredients and whisk over a pot of boiling water until pale and thick.
- 3
Gradually pour in the melted butter and continue to whisk. Note: if you pour in the butter at once, the mixture will curdle.
- 4
Add lemon juice, white pepper, salt, and cayenne pepper to finish.
- 5
If the mixture separates, immediate remove the bowl from heat and add a little water and whisk. It should come together.
- 6
You could add minced ham or herbs into the sauce for color.
- 7
You could also serve this sauce with fish such as salmon or cod, or with broccoli or cauliflower.
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