Prep 15 mins
Cook 10 mins
This is an Emeril recipe. I was afraid to make Hollandaise Sauce until this recipe.
- 1 bunch asparagus
- 4 egg yolks
- 2 teaspoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 2 teaspoons finely chopped parsley
- 1⁄2 lb butter, melted and warm
- Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. Remove the asparagus from the water and season with salt and pepper.
- While the asparagus are blanching, prepare the sauce. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard and parsley. Season with salt and cayenne.
- Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.
- Remove the bowl from the pot and whisking vigorously, add the butter, 1 tsp at a time, until all is incorporated.
- Place the asparagus on a platter and spoon the Hollandaise sauce over the top.
This is amazingly good! I did saute the asparagus in some butter after a quick steam in a skillet. The directions are really easy to follow. Just slowly drizzled the butter in off the heat while whisking like made to keep it from breaking. This makes a TON of sauce. We had a bunch of asparagus, and didn't use half the sauce... just drizzled it over the vegs on the plate. I am going to be making some eggs in the morning to go with some of this. Thanks so much for sharing!