Asparagus with Hollandez Sauce

Hello Dear Friends, Our recipe for today has caught our eye a lot lately, but we are undecided about whether to try it or not. asparagus. Asparagus It can be boiled, steamed, sautéed in butter and served with hot or cold sauces, and it can also be used in salads and soups. You can often see him served alongside meat dishes with a beautifully prepared pan sauce. It is also used in tarts and quiches abroad, but it is not very common here.

your asparagus The most important point is that no matter how you use it, it is boiled first or steamed as I do. In order for it to remain green, it must first be boiled in salty water for a short time and then stopped in ice water. The one I wrote about in culinary school and used when making garnishes. shock boil we use method. Since there are only 100 calories in 25 grams, I think it will be very interesting for those who are on a diet. Of course, if you are on a diet, you can flavor it with lemon and olive oil after boiling it instead of heavy sauces. You can also make practical whole wheat and asparagus pastas, or use them in omelets. hollandez As for the sauce, I think it's one of the best sauces that suits asparagus... Although it is quite difficult to make with steamed asparagus, I recommend you try it once in this way. I'll add this delicious sauce later to the culinary school section along with the clarified butter recipe (there will be steps to make). (Because there will be difficulties with the sauce in the first attempts. It bothered me a lot when I was a student at Chef school) For now, I should not pass without mentioning that it goes very well with grilled meats, eggs and fish such as steamed salmon, except for the recipe. Start the recipe by making clarified butter first. While the clarified butter is warming, prepare the sauce ingredients. Cook the asparagus while you prepare the sauce. If you go in this order, you will come up with a great recipe without any problems. Love…

Ingredients for Asparagus with Hollandez Sauce

• 1 bunch (250 g) fresh asparagus
• 2 liters of brine (as salty as seawater) no need for salt if you have steam cooking equipment
• salt and pepper

For the hollandaise sauce:

• 2 egg yolk
• 2 tablespoons of water
• 100-120 g of ghee
• 1 teaspoon of lemon juice
• salt, pepper (better if it is white pepper)

For the clarified oil:

• 250 g butter

How To Make Asparagus With Hollandez Sauce?

1. For the clarified butter, take the butter in a small saucepan. Put the oil in the small burner of the stove and start to melt it on low heat. Keep it as low as possible and do not boil.
2. With the help of a strainer, collect the white milk pieces that start to rise gradually on the oil. Since the amount of oil is low, it is enough to do it for about 10 minutes. Place a clean cheesecloth or (commercially available chef's cap) over the container you are draining. Try not to get the bottom of the oil, strain it and let it cool.
3. For the hollandaise sauce, take 2 egg whites with 2 tablespoons of water into the bowl on the bain-marie. (Let the bain-marie be on very low heat, if it is too hot, you can turn off the stove) Beat the egg yolks at high speed with a hand mixer until doubled.
4. Add the warmed plain oil little by little to the eggs and continue beating. When it gets a soft consistency like mayonnaise, take it from the bain-marie, add salt, lemon juice and black pepper, mix it and transfer it to the serving bowl.
5. Put the asparagus that you have boiled in steam or salted water for 10 minutes in ice water immediately. Let it sit for 1 minute, then transfer it to the serving plate. Add boiled eggs if desired and serve with sauce.

 

Processing