Asparagus with hollandaise sauce

Name: Asparagus with hollandaise sauce
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Ingredients: 4 tablespoons rock salt; 32 asparagus spears; 200 g (6½ oz) clarified butter, melted; 3 egg yolks; juice of ½ lemon; small pinch of cayenne pepper

Preparation info

Serves
4

Difficulty
Complex
Ready in
1 hr 20

Appears in

Vegetables

By Le Cordon Bleu

Published 1998

About

Before World War I, hollandaise sauce was called Sauce Isigny, after a town in Normandy known for its butter. During the war, butter production came to a halt and it was imported from Holland. The name was changed to hollandaise to indicate the source of the butter and was never changed back.

Ingredients

Hollandaise Sauce

3 egg yolks
200 g (6½ oz) clarified butter

Starter
Side dish
Vegetarian
Gluten-free

Method

To make the hollandaise sauce, whisk the egg yolks with 3 tablespoons of water in a medium heatproof bowl until foamy. Put the bowl over a larger pan of simmering water and continue whisking over low heat until the mixture is thick and you can see the trail made by the whisk. Re