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?
Recipe white asparagus with cold french mousseline sauce
Ingredients
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Made by Véronique
Published at 2017-04-11, this recipe is for 4 persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2026-03-29
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.
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!
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