Asparagus in Dutch Sauce
1.
Sauce material map;
2.
Squeeze lemon juice and reserve; melt butter and reserve;
3.
Add 2 tablespoons of water to the egg yolk, heat it with insulated water, until it is whitish in color and fluffy in texture;
4.
The egg yolk paste is separated from the water, and the melted butter is added in a linear shape. Stir evenly while adding;
5.
Season with salt
6.
Season with pepper and chili powder;
7.
Add lemon juice and stir well;
8.
Filter the sauce to make the sauce more delicate;
9.
Whip the whipped cream until it is just not flowing;
10.
Mix the whipped cream and the sauce evenly, and the hollandaise sauce is ready.
11.
Use a knife to trim off the small leaves of asparagus;
12.
Cut off the old roots;
13.
Then cut off the old skin at the root
14.
Put it in a boiling water pot with a little salt and blanch for 20 seconds;
15.
Take out the asparagus and immediately put it in ice water to cool it down;
16.
Take it out after it has cooled thoroughly, and damp it dry with a sterilized tea towel or kitchen paper.
17.
Put the asparagus on a plate, drizzle with the sauce, and sprinkle with a few red peppercorns to garnish, and you can—