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Asparagus and Hollandaise Sauce ©

July 4, 2012

This is to introduce  you to “Hollandaise Sauce.” Most of you will have tried it, some of you will have made it and others will be wishing they could!

So here it is step by step, enjoy the results!



Easy once you have done it !


4-6 Persons



1.5 tbs Court Bouillon for Fish OR

1.5 tbs White Stock for eggs and vegetables

2 yolks of egg

100g butter

1 tbs lemon juice or more

pepper and salt to season

1 bunch of asparagus (5 each) boiled in salted water until just tender, aprox 8 minutes.



Court Bouillon is a stock used for cooking fish, made up of water, vinegar, onions, carrots, shallots and bouquet garni, salt and some times 1-2 cloves. OR

White Stock, with the same ingredients as above, except a whole chicken is used or veal bones, in stead of the fish.

I have a supply of this always in the deep freeze, stored as ice cubes, for when I need small amounts.

Next time you poach a whole fish, or boil a chicken, or make white stock with veal bones, reserve some of the stock in the deep freeze.

1. Place your egg yolks in a heat proof basin over a saucepan of barely simmering water.Basin must not touch water.

2. Add 1.5 table spoons of the Court Bouillon, or White Stock, depending on what you are serving it with. In this case white stock for the Asparagus.

3. Beat continuously until it has doubled in volume and the whisk leaves a trail.

4. Remove from the heat and add cubed butter, piece by piece, not adding the next piece, before the previous is incorporated.

5.Add lemon juice and season.

6. Plunge washed asparagus into boiling salted water. Cook until just tender, approximately 8 minutes, depending on thickness of asparagus.

Can also be served with boiled or steamed fish, eggs or boiled vegetables.


Remove butter from fridge and cut into cubes.

Choose suitable bowl to sit on medium sized saucepan. Fill with water, so that it just, does not touch the bowl. Bring to the boil, turn down to a simmer and then place your bowl containing court bouillon and egg yolks on top.

Whisk continuously until your egg mixture doubles in volume, becomes thick like mayonnaise and the beaters leave a trail.

If at any time the water is boiling to vigorously, turn down to a simmer.

It is important to beat continuously from the start, as you don’t want the egg to over cook where it touches the bowl.

Once it looks like this, remove from the heat and add the butter, cube by cube, not adding the next, until

the first is completely dissolved.

As you add the butter, the heat of the sauce, melts the butter.

Once all the butter is added, it will look like this. Check seasoning and spoon out into suitable serving dish.

Final result ! Delicious…….serve on lightly warmed plates.



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