|Fresh, warm asparagus with sauce mousseline.|
Most of the entrées I’ve had in rehab have been quick, simple and simply delicious. But the weekend is approaching and I thought perhaps you might like a more complicated recipe.
If you love asparagus, you will swoon for asperges sauce mousseline. Divine is the first word that comes to mind when I think about this elegant, sophisticated appetizer. “Challenge” is another qualifier.
|The controversy rages in France: Which is better, more delicate, more delicious, more coveted — white or green asparagus? Most French people I know vote for the white. I love the green.|
The easy part: peel and blanch your asparagus for approximately four minutes, adjust your time depending upon their size — less tends to be more — then quickly drain and submerge in a bowl of icy water to stop the cooking. You’ll want them to be slightly warm. (If you prefer green asparagus, a pinch of baking soda in the boiling water will keep the color bright and clear — not a greyish green.)
Now, you can make it easy on yourself if you prefer to stop now. All you have to do is serve the asparagus with your homemade vinaigrette or melted butter, salt and lemon juice. That’s the “I’m not in the mood for a challenge” way out.
If you yearn for compliments and an unforgettable entrée, may I suggest you take the time and make the effort to “whip up” a sauce mousseline. I’ve discovered there are many variations on the sauce, even some light versions, but I’ve tried this one and it is truly won-der-ful.
Basically you’re starting with that oh, so tricky Hollandaise sauce — until you add the whipped cream. . . but I’m getting ahead of myself.
My Favorite Sauce Mousseline Recipe:
3 large egg yolks
1 Tbs. lemon juice
1 Tbs. water
1/4 tsp. salt (or to taste)
Freshly ground white pepper
1 stick butter, melted
Place the egg yolks, lemon juice, water and salt into a food processor. Blend for about two minutes.
Then, with the machine still running, add the hot melted butter drop-by-drop ever so slowly. By the time your have added about 2/3s of the better you should have a creamy, thick sauce. Continue to add the remaining butter, but skim all the white residue from the liquid. Add the white pepper.
Now you have a Hollandaise.
|Just add whipped cream.|
To turn your sauce into a mousseline, whip four fluid ounces of whipping cream into stiff peaks.
Again, slowly, carefully fold the whipped cream into the Hollandaise etvoila (!), you have a sauce mousseline (and undeniably one of the most deliciously decadent versions that exist).
If you’re ever wondering how to dazzle dinner guests, you now have the recipe.