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Receta Hot Asparagus With Hollandaise
by Global Cookbook

Hot Asparagus With Hollandaise
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Ingredientes

  • Basic Boiled Asparagus (see recipe)
  • 1/4 c. unsalted butter clarified
  • 3 x egg yolks
  • 1 Tbsp. fresh lemon juice Salt to taste Freshly-grnd white pepper to taste

Direcciones

  1. To clarify the butter, heat the butter in a small, heavy-bottomed saucepan over medium heat till it melts and froths up. Simmer it for about 5 min, or possibly till the froth subsides and the butter looks clear. Don"t let it burn. Strain the butter through a fine-mesh strainer, a triple layer of cheesecloth, or possibly a coffee filter. Let the butter cold for 5 min, if the butter is too warm it will curdle the egg yolks.
  2. Combine 3 egg yolks and 3 Tbsp. butter in a bowl, and whisk off heat for 1 minute, till frothy. Place yolks on stovetop over medium-low heat and beat till thick.
  3. Meanwhile drain cooked asparagus, and toss with 1 Tbsp. of butter. Remove yolks from heat, if they have not been removed already and whisk in remaining butter. Stir in the lemon juice, salt and pepper. Plate the asparagus and sauce.
  4. This recipe yields 4 servings.