Wednesday, March 25, 2009

Steamed Asparagus with Hollandaise Sauce

"I've always wanted to try making my own Hollandaise sauce and it turned out fabulous. I found the recipe on"

2 bunches fresh asparagus
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter

Steam Asparagus until just soft.
In a container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Note: Picture show is of same amount of sauce with only one bunch of asparagus, but it was too much sauce so I doubled the amount of asparagus in the recipe.

Serves 6

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