Fragrant sauce for asparagus
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ingredients
3 pcs egg yolk 1 dl white quality wine clear broth (vegetable or meat) 1 dl whipped cream parmesan cheddar salt white pepper nutmeg
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The season of green asparagus is very short, but all the more intense. It can be cooked into soup, casseroles, pies, quiches, pickled in a jar of brine, frozen for the winter, or just grilled with a little olive oil…and make a fantastic sauce to go with it. Oh, and baking a few potatoes in their skins will be no problem. In the meantime, if you knead some sourdough bread, the time will pass very quickly and the preparation will seem really easy. Among the recipes, you can see a tip on how to make hollandaise sauce, the original with tarragon. You will also find the basis of it in this recipe. It is really convenient to have home-made eggs, honest yellow in colour, which give the whole sauce an incredible flavour and, in addition, a beautiful colour. The right timing: make the sauce just after the potatoes are baked and grill the asparagus just as the sauce is being stirred. TIP: the herb for this sauce should be soft, i.e. like tarragon, sage, basil, sagebrush, perilla leaves, chives or fennel fronds work well with asparagus.
1.
Into a wide saucepan you put water to heat. In a saucepan, whisk the egg yolks with the stock until frothy. Prepare all the ingredients so that you have them close by – handy.
2.
Place the saucepan in a saucepan and stir the egg yolk and broth regularly until the mixture begins to thicken. The sauce mixture must not boil!
3.
Gradually add wine, cream, herbs, salt to the mixture and stir until the mixture becomes creamy
4.
Finally, add the grated nutmeg and cheese. Mix until smooth and creamy.
5.
Serve this sauce immediately and on a warmed plate, otherwise it will “chop” and form a “skin” on top. I was able to make more and reheated it in the evening by stirring a little cream over hot water.
6.
If you would like to make a stock of it, for example before the rest of the family arrives home from work, always stir the cheese into it before serving. It will be easier to reheat.
