Asperges Sauce Mousseline

Prep time: 20 minutes

Cook time: 10 minutes

Total time: ~30 minutes

Servings: 6 servings

Country of Origin

France

Description

This classic spring dish features tender white or green asparagus steamed to perfection and served alongside a warm, airy sauce mousseline. Sauce mousseline is a luxurious variation of Hollandaise where whipped heavy cream is gently folded into the egg-and-butter emulsion, resulting in an incredibly light, cloud-like, and velvety texture.

Presentation & How It's Eaten

The warm asparagus spears are lined up on a serving platter, with a generous spoonful of sauce mousseline draped over the center or served in a small bowl on the side. It is typically eaten as a starter using a knife and fork.

Ingredients

• 1 kg (2.2 lbs) fresh white or green asparagus, woody ends snapped off

• 3 large egg yolks

• 150g (10 tbsp) unsalted butter, melted and warm

• 1 tbsp fresh lemon juice

• 1 tbsp cold water

• 60 ml (1/4 cup) heavy whipping cream, cold

• Salt and white pepper to taste

Step-by-Step Directions

1. Prep the Asparagus: Snap off the woody bottom ends of the asparagus. If using white asparagus, peel the spears from just below the tip down to the base using a vegetable peeler (white asparagus has a tough, bitter skin). Green asparagus does not need to be peeled unless thick.

2. Steam the Spears: Steam the asparagus over boiling water for 5 to 8 minutes (depending on thickness) until tender when pierced with a knife but still holding their shape. Set aside and keep warm.

3. Whip the Cream: In a chilled bowl, whip the cold heavy cream until it holds soft-to-medium peaks. Place it in the refrigerator while you make the sauce base.

4. Whisk the Sabayon: In a heatproof bowl set over a pot of gently simmering water (the bottom of the bowl must not touch the water), whisk together the egg yolks, cold water, and lemon juice. Whisk vigorously for 3 to 4 minutes until the mixture is thick, pale, and leaves ribbons when the whisk is lifted.

5. Slowly Emulsify Butter (The Secret): Remove the bowl from the heat. Whisking constantly, drizzle the warm melted butter into the egg mixture, first in drops, then in a slow, steady stream until a thick, shiny Hollandaise is formed. Season with salt and white pepper.

6. Fold in whipped Cream: Gently fold the whipped heavy cream into the warm Hollandaise sauce using a rubber spatula. This creates a fluffy, aerated mousseline texture.

7. Assemble: Arrange the warm asparagus on a platter, spoon the sauce over the middle, and serve immediately.

Optional

• Cayenne Pepper: Add a tiny pinch of cayenne pepper to the sauce for a subtle warmth.

• Chervil Garnish: Garnish the plate with a few delicate sprigs of fresh chervil or tarragon.

Cooking Tips

• Do Not Let the Bowl Touch the Water: When making the sabayon, excessive direct heat will scramble the egg yolks instead of thickening them. Keep the water at a gentle simmer.

• Serve Immediately: Sauce mousseline cannot be easily reheated, as the whipped cream will deflate and the butter will split. Serve it within 15 minutes of making.

Nutrition Facts

(Estimated per serving)

• Calories: ~280 kcal

• Total Fat: 27g

• Saturated Fat: 17g

• Cholesterol: 160mg

• Sodium: ~110mg

• Total Carbohydrates: 6g

• Dietary Fiber: 2g

• Sugars: ~2g

• Protein: 4g