Hollandaise Sauce for Asparagus

Hollandaise Sauce for Asparagus

Spoon this Hollandaise sauce over blanched white asparagus.

Ingredients: 2 servings

80 g
◆Egg yolk
◆Water (or white wine)
1 tablespoon
Lemon juice
1 teaspoon
White pepper, salt
a pinch of each
Cayenne pepper (optional)


1. Melt the butter in a pot over low heat or microwave.
2. In a thin bottomed metal bowl, add the ◆ ingredients and whisk over a pot of boiling water until pale and thick.
3. Gradually pour in the melted butter and continue to whisk. Note: if you pour in the butter at once, the mixture will curdle.
4. Add lemon juice, white pepper, salt, and cayenne pepper to finish.
5. If the mixture separates, immediate remove the bowl from heat and add a little water and whisk. It should come together.
6. You could add minced ham or herbs into the sauce for color.
7. You could also serve this sauce with fish such as salmon or cod, or with broccoli or cauliflower.

Story Behind this Recipe

I wanted to serve white asparagus with a delicious sauce, so I consulted German recipe sites and cookbooks to create this recipe.