Quick asparagus sauce: Blitz-Hollandaise

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3.6 7
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 1/2 Organic Lemon
  • 200 g Butter
  • 5 Stem/s Chervil
  • 2 Egg yolk (Gr. M)
  • 200 g Fresh cream
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    Wash the lemon hot, dry and finely grate the peel. Squeeze the lemon. Melt the butter in a small pot, put aside. Wash the chervil, shake dry and pluck off the leaves.

  2. 2

    In a tall mixing bowl, puree the egg yolk, crème fraîche and lemon juice with a hand blender. Add butter in a thin stream while stirring to create a thick sauce. Stir in lemon zest, season with salt and pepper. Sprinkle with chervil. Serve with: new potatoes, pastrami, raw or cooked ham.

  3. 3

    As a main course, calculate 500 g asparagus per person. For an appetizer, about 200 g asparagus is sufficient - but then cut the ingredients for the sauce in half.

  4. 4

    Wash the asparagus, cut off the woody ends. Boil up salted water with 1 teaspoon sugar. Cook the green asparagus for about 8 minutes.

Nutrition Facts

KCAL
570 kcal
CARBS
1 g
FATS
59 g
PROTEINS
3 g