Asparagus with mousseline sauce (asperges sauce mousseline)

author TOP Món Ngon Việt Nam   3 year ago

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How to Make Hollandaise Sauce

Learn how to make foolproof homemade Hollandaise sauce from scratch, the croutoncrackerjacks way! This right here is my ideal version of the classic sauce used commonly on asparagus and eggs benedict. Although this does take a bit of time and arm muscle, don't be intimidated by it. It's easy!! What you'll need: 4 large egg yolks 2 tsp lemon juice 1 Tbsp water 1/8 tsp salt 1/8 tsp sugar 8 Tbsp unsalted butter generous dash of paprika 1/8 tsp turmeric 1/16 tsp white pepper pinch of each of onion and garlic powder In a medium bowl that fits well on top of a saucepan or in the top of a double boiler, combine egg yolks, lemon juice, water, salt and sugar. Whisk over simmering water constantly until mixture thickens and becomes glossy. Add in butter 1 Tbsp at a time, whisking after each addition until completely melted and incorporated. Once all butter has been whisked in, remove from heat and add remaining ingredients. Whisk to incorporate then serve over steamed asparagus or eggs benedict! Makes about 2 cups of Hollandaise sauce. Enjoy!! My Links: Google+: Facebook: Pinterest: Music is 'Off to Osaka' by Kevin MacLeod: ( If you read this, type 'BREAKFAST' in the comments below!!

How to Make Hollandaise Sauce

Hollandaise is light, lemony, and rich. It's glorious paired with vegetables like asparagus and broccoli, lovely on fish, and a classic treat on a steak. In this video, you'll learn the steps to getting this brunch classic right. Follow Fine Cooking Magazine on social media: Instagram: @finecookingmag Twitter: @finecooking Facebook: @FineCooking Pinterest: @finecooking

Authentic Bearnaise Sauce - Bearnaise tutorial - Step by Step French Recipe

Learn how to make an authentic French Bearnaise sauce with this step by step video recipe. It is only by using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish. as this being a very old video I did when I started and In the light of recent comments about the measurements conversion from metric to table spoons not being accurate I propose to add the measurement of the Bearnaise sauce as per Joel Robuchon 's main assistant (companion) Eric Bouchenoire just to show that Bearnaise is never the same in 2 recipes. this will allow to make a Bearnaise sauce for 4 people. use the same technique as in the video. except that you do the reduction with the shallots and tarragon plus pepper first and only add the chervil at the end.( the stage at which I am adding the rest of the herbs) - 250 g of unsalted butter ( for the clarified butter) - 4 egg yolks mixed 1 table spoon of water. - 3 shallots finely chopped - 4 tablespoons of chopped tarragon - 2 tablespoons of chopped chervil - 200 ml of white wine - 100 ml of tarragon vinegar - 2 teaspoons of freshly cracked black - Salt and pepper to season ****************************************** ingredients I use in the video: 2 table spoons of good quality dry white wine 3 table spoons of tarragon vinegar (or simple white vinegar if you do not have tarragon vinegar) 2 egg yolks 2 table spoons of cold water 100 grams of clarified butter 15 grams of finely chopped French shallot ( Aprox 1 small shallot) 2 tablespoon of freshly chopped tarragon (1 to start with then add the other one at the end) 1 table spoon of freshly chopped chervil (1 to start with then add the other 1 at the end) 1 teaspoon of black peppercorn (roughly crushed ) a pinch salt for the seasoning Here is link for the clarified butter: link for the explanation on how to keep track of the temperature of your sauce: for food convertion:

Asperges sauce mousseline

Accompagnez vos asperges avec de la sauce mousseline à l'aide de la recette de Fernand Mischler. ►Abonnez-vous à la chaîne de Bon Appétit Bien Sûr : ► Ingrédients pour 2 personnes : 1,5 kg d’asperge 2 jaunes d’oeuf 125 g de beurre 10 cl de crème Le jus d’un demi citron Sel et poivre ► Chaque jour de la semaine, Joël Robuchon reçoit un chef qui nous livre les recettes de son terroir, ses secrets, ses astuces et tours de main. Des recettes simples et peu onéreuses qui s'adaptent à chaque saison, nous donnant autant d'occasions de cuisiner et de tester de nouveaux produits. Une nouvelle vidéo sur la chaîne DU LUNDI AU VENDREDI à 17h. N'oubliez pas de vous abonner à la chaîne et... Bon appétit bien sûr !

Salsa Holandesa La salsa holandesa es una salsa clásica que se utiliza tanto para carnes como para pescados asados. Tiene muchas derivadas y va muy bien para glasear. Si quieres ver ingredientes y muchas más recetas, visita

Asparagus with mousseline sauce (asperges sauce mousseline).

Mousseline sauce, so named after the delicate texture of muslin, is an egg-based French sauce traditionally also made with cream. It is best served with equally delicate foods, such as asparagus and fish. Similar to hollandaise sauce, this recipe skips the cream but uses confit orange to add a citrus flavour..

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