Hollandaise Sauce for Asparagus
Hollandaise sauce recipe
I absolutely LOVE green asparagus, and for the first time, I decided to make Hollandaise sauce after hearing it pairs perfectly with asparagus.
Spoiler alert: it really does taste amazing together, and the sauce is so easy to make—definitely way tastier than anything you can find at a café.
All you need is a few simple ingredients and a little patience.
Ingredients:
1 tbsp apple cider vinegar (or lemon juice)
60g melted butter
A pinch of salt
2-3 tbsp hot water (to adjust consistency)
For the Asparagus:
Fresh green asparagus
Butter
2-3 cloves garlic, smashed or minced
Instructions:
Cook the Asparagus: The way I like to cook asparagus is simple. Just cut the end where it naturally breaks. Then, melt a bit of butter in a pot, add the smashed or minced garlic, and cook it for a minute until fragrant. Add the asparagus, cover with a lid, and let it cook for a few minutes, mixing occasionally to make sure it doesn’t burn. I prefer the asparagus a little crunchy, so just a few minutes of cooking is perfect!
For the sauce, start with the egg yolks: Take the 2 egg yolks and whisk them gently in a heatproof bowl over simmering water. Keep whisking as the eggs begin to thicken into a creamy texture.
Add Seasonings: Once the yolks are creamy, add a pinch of salt and 1 tbsp of apple cider vinegar (or lemon juice), and continue whisking.
Slowly Add Butter: Carefully begin to pour in the melted butter (60g), a little at a time, while continuing to whisk constantly to prevent the sauce from separating.
Adjust Consistency: At the end, slowly add about 2-3 tbsp of hot water, a little at a time, until you get that perfect creamy consistency. The sauce should be smooth, and just right for your asparagus!
Serve the sauce over your perfectly cooked green asparagus, and enjoy the rich, creamy goodness!
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