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Herb sauce for asparagus

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 bunch tarragon
  • 1 bunch of chervil
  • 2 tsp vinegar (white wine vinegar)
  • 5 tbsp water
  • 2 egg yolks
  • 150 g crème fraîche
  • Sugar
  • Salt and pepper, freshly ground white
  • lemon juice
  • Mustard (tarragon mustard)
  • Vegetable broth, granulated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and finely dice the onion. Wash the herbs, pat dry, and finely chop. Bring the onion to a boil in a small saucepan with vinegar, water, and 1 teaspoon each of chervil and tarragon. Remove the pan from the heat and let it stand for about 5 minutes, then pour through a sieve and collect the liquid. Briefly bring the egg yolks and crème fraîche to a boil in a stainless steel saucepan, stirring constantly with a whisk. Season the sauce with the herb stock, sugar, salt, vegetable stock, tarragon mustard, lemon juice, and pepper. Fold in 1-2 teaspoons each of chervil and tarragon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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