Asparagus Sauce

    22 minutes

    Add spring flavour to meals with a rich, creamy asparagus sauce that is the perfect companion for poultry, steamed vegetables, or rice.

    4 people made this

    Serves: 6 

    • 500g asparagus, cut into 1cm pieces
    • 3 spring onions, cut into 1cm pieces
    • 4 egg yolks
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon Tabasco sauce
    • 250g hot melted butter

    Preparation:15min  ›  Cook:7min  ›  Ready in:22min 

    1. Bring a large saucepan of lightly salted water to a boil. Add the asparagus and spring onions; cook 5 to 7 minutes or until asparagus is tender. Strain through a mesh strainer, and press out excess water. Place into the bowl of a blender and puree until smooth, then pour into a bowl and set aside.
    2. Rinse out the blender, then add the egg yolks, lemon juice, salt, and Tabasco sauce. Cover, leaving the hole in the lid open and blend for about 5 seconds. Continue to blend at high speed while pouring the butter in a thin stream though the hole in the lid. Turn the blender off once all the butter has been added and the sauce has thickened. Pour into the asparagus puree and fold until evenly blended. Serve immediately.

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)

    6"light"? Really? With 4 egg yolks and a CUP of butter? Rich, tasty, sure, why not, but this is a pretty indulgent sauce all round.  -  01 Jun 2007  (Review from Allrecipes USA and Canada)


    Nope, not light at all. It's a nice variation on a hollandaise sauce, and freezes quite well.  -  11 Sep 2008  (Review from Allrecipes USA and Canada)


    This is not a Mousse, A mousse is solid,moulded and fluffy, this is nothing more than a sauce recipe.  -  30 Mar 2008  (Review from Allrecipes USA and Canada)