Dutch sauce for asparagus
The best sauce for boiled asparagus is considered hollandaise sauce (Hollander). Despite its name, this sauce is a classic French sauces. It is prepared on the basis of butter, egg yolks and lemon juice.
For making hollandaise sauce we'll need the following ingredients:
- 110 g unsalted butter
- 2 large egg yolks
- 1 dessert spoon white wine vinegar
- 1 dessert spoon lemon juice
- ground black pepper
Actually hollandaise sauce made to whip in a water bath, but for a beginner this can be quite challenging, so we offer you to cook the sauce in a blender or food processor.
To begin with, beat the yolks with a pinch of salt and pepper for about a minute until they thicken. Vinegar with lemon juice is brought to a boil and leave the pan on fire. Turn on the blender and in a thin trickle slowly pour hot vinegar with the juice into the yolks. Turn off the blender.
We melt butter in the same dishes on a small fire. Turn on the blender again. When the oil becomes very hot and starts to bubble, very slowly pour it into the blender. If you pour in the oil too quickly, the sauce will break or curdle.
When the oil is added, turn off the blender, collect the sauce from the walls with a spatula and whisk again. Ready Dutch sauce should turn out thick and smooth. Serve it immediately in a warm form - when heated it can curdle.