Asparagus sauce mousseline
- 500 g asparagus <br>-1 egg <br>-1 tbsp. heaped coffee mustard <br>-100 g oil <br>-15 g chopped chives <br>-salt, pepper
Preparation 25 mins
Cut the asparagus 7 cm from their base. Wash them. Cook them for 12 minutes. Separate the yolk from the white of the herb mousseline. In a bowl, mix the yolk, mustard, salt and pepper. Add the oil in a trickle by mixing them with an electric mixer. In another container, beat the egg white until stiff. Stir it into the mayonnaise, then add the thinly sliced chives. Mix everything well and leave to cool. Finally, bathe a still lukewhoursasparagus in the sauce.
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For this Asparagus Mousseline Sauce recipe, you can count on 25 minutes of preparation. To learn more about the foods in this Hot Entrees recipe, head over to our food guide here.