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Light Asparagus Sauce

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Light Asparagus Sauce

The perfect light asparagus sauce recipe with a picture and simple step-by-step instructions.

  • 1 kg Fresh asparagus
  • 3 Hard-Boiled eggs
  • 1 tbsp Mustard hot
  • 150 ml Sunflower oil
  • 2 tbsp White wine vinegar
  • 150 g Sour cream 10% fat
  • 50 g Gherkins
  • 50 g Capers
  • 15 g Tarragon
  • 15 g Chervil
  • 15 g Parsley
  • Salt
  1. Peel the hard-boiled eggs. Separate egg yolks and whites.
  2. Mash the egg yolks with mustard in a bowl with a fork.
  3. Mix with oil.
  4. Add white wine vinegar.
  5. Finely chop the cornichons and capers and add them as well.
  6. Finely chop the proteins and herbs and add to them.
  7. Top off with sour cream and salt.
  8. Boil the asparagus and serve with the sauce.
Dinner
European
light asparagus sauce

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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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