Ohmydish.com


White asparagus with cold French mousseline sauce

White asparagus with cold French mousseline sauce is a classic dish. You can serve the asparagus, warm, lukewarm of even cold. Easy, right?

White asparagus with cold French mousseline sauce
25 minutes 4 people Side dishes
White asparagus with cold French mousseline sauce

Ingredients

(✓ Tip: click to check off)

  • 1 kilo white asparagus
  • 1 egg yolk
  • 1 teaspoon mustard
  • 2 tablespoons lemon juice
  • about 150 ml sunflower oil or other neutral oil
  • pepper and salt to taste
  • parsley for garnish
White asparagus with cold French mousseline sauce ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • asparagus pan or large pan
  • vegetable peeler
  • whisk
  • medium-sized bowl
  • clean kitchen towel


Preparation

25 minutes 4 people Side dishes

View the original recipe via:
https://ohmydish.com/recipe/white-asparagus-with-cold-french-mousseline-sauce


Making the white asparagus with cold French mousseline sauce -- 25 minutes

PEEL the asparagus, you can read here for more information about peeling asparagus. Use the peels to create a tasteful cooking water and then ADD the asparagus to the water.

COOK the asparagus on low heat for about 15 minutes. 

White asparagus with cold French mousseline sauce
White asparagus with cold French mousseline sauce

Meanwhile CREATE the cold mousseline sauce, this is similar to making mayonnaise. COMBINE lemon juice, mustard, egg yolk, pepper and salt in the medium-sized bowl.

ADD the oil slowly while you keep on mixing so the oil can corporate and the sauce will become thicker. Keep on adding oil until you've reached the desired thickness. CHOP the fresh parsley and set aside..

RANSFER the asparagus from the water onto a clean kitchen towel. SERVE the cold sauce on the side and GARNISH the asparagus with parsley.

This lovely side dish can be served with all kinds of meat and fish, such as these lamb shoulder chops. Enjoy!


What do you think of this recipe?
0 votes