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White Asparagus With Cold French Mousseline Sauce

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

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White asparagus with cold French mousseline sauce
Veronique van Ohmydish

Made by Véronique

Published at 2017-04-11, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 10-06-2022

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

Ingredients

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  • 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
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Kitchen equipment

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


White Asparagus With Cold French Mousseline Sauce

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!


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