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Sauce for asparagus

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Ingredients for 2 servings:

  • ¼ liter white wine
  • 100 ml vegetable stock or water
  • 1 tsp olive oil
  • 1 egg yolk
  • 2 slices of cheese, e.g. wild garlic and herb cheese
  • 1 tsp, heaped Parmesan
  • 2 dashes lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick, light, low-fat sauce

Bring the white wine to a boil and melt the finely chopped cheese into the slow-cooking liquid, stirring constantly with a whisk. Depending on the type of cheese (strong cheeses can be very dominant), add broth or water if necessary. Season with lemon juice, pepper, and salt. Stir in the olive oil and 1 egg yolk and blend with a whisk until frothed.

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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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