John Myers
Contents
show
Asparagus with Dijonnaise Sauce and Jacket Potatoes
The perfect asparagus with dijonnaise sauce and jacket potatoes recipe with a picture and simple step-by-step instructions.
For the Bourgogne shallot reduction:
- Water
- 1,5 tsp Salt
- 1 tsp Sugar
- 1 tsp Butter
- 3 Shallots, – finely chopped
- 3 tbsp Mazola – 100% pure germ oil
- 100 ml Homemade chicken broth
- 100 ml Bourgogne Chardonnay
- 1 tbsp Original Dijon mustard, finely ground
- 1 Bay leaf spice
- 1 Brown sugar, large-grained
- 1 Thyme, freeze-dried to preserve the aroma
- 1 Cayenne pepper
For the sauce dijonnaise:
- 2 Egg yolks
- 130 g Butter
- 3 tbsp Bourgogne Chardonnay
- 2 tbsp Burgundy shallots reduction
- Sea salt from the mill
- 1 tbsp Original Dijon mustard – coarse-grained
- 1 tbsp Aceto Balsamico di Modena
Also:
- 6 Mini potatoes
- Salt water for boiling
- Leek strips and flower for garnish
- Heat the oil in a pan – fry the shallots lightly in it. Pour in the wine and broth and bring to the boil. Add the remaining ingredients, simmer slowly or reduce. Strain / stir the contents of the pans through a fine sieve into a sauce boat.
- Melt the butter over medium heat and let it cool down a bit. Add the egg yolks, Bourgogne reduction and wine to a metal bowl and whisk with a whisk. Whip in a hot water bath until creamy. Gradually stir in the liquid butter in a thin stream until a thick creamy sauce is formed. Season with salt, vinegar and the Dijon mustard – coarsely.
- Wash the potatoes and cook them in salted water for about 15-20 minutes, drain them, peel them and cut them in half lengthways.
- Wash the asparagus thoroughly before peeling. Asparagus stick approx. 1.5 cm. Peel below the “head” to the end of the rod and cut off the woody ends generously.
- Bring water with sugar, salt and butter to a boil in a saucepan. Pickle the asparagus. Cook in a closed saucepan over a low heat for approx. 15-20 minutes from the start.
- Place the warm asparagus on two plates and wrap with strips of leek. Arrange the potatoes decoratively. Pour the dijonnaise sauce over the asparagus and serve garnished with the flower.
Facebook Comments