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Hollandaise sauce

updated

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Ingredients for 4 servings:

  • 200 ml asparagus stock (cooking liquid)
  • 1 egg yolk
  • 100 g butter
  • Salt
  • nutmeg

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

with asparagus flavor

Heat the asparagus stock with butter, salt, and nutmeg. Thicken if necessary. Fold in the egg yolk. Serve hot. Tip: This dish goes well with potatoes, asparagus, and fried eggs (you can also use the leftover egg whites).

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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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