Asparagus -I love these spring messengers in every dish, in the risotto, in salty pies, with cooked eggs, as omelette filling … But I prefer to eat them just cooked with a sauce Bérnaise. Not just light food this sauce, but really, really fine ?.
Most of the time I make double the amount because it tastes good also with other vegetables the next day (or simply spread on bread). My version is a bit more rustic than the classic one because of the onions that will be in the sauce.
The Béarnaise sauce is also excellent for grilled meat or fish dishes.
Here the recipe:
Sauce Béarnaise (rustic):
- 2 onions chopped
- 1 tablespoon of herbs, fresh from the garden or if you need to go fast you can use dried Herbes de Provence mixture
- 125 ml white wine
- 2 tablespoons vinegar
- 3 egg yolks
- 3 tablespoons cold water
- 100 g of butter at room temperature
- ½ teaspoon sugar
- Salt, black pepper, lemon juice as much as you like
Boil onions, herbs, white wine and vinegar in a pan and simmer until the liquid has evaporated. Then the onions should be cooked. Puree everything with the blender.
Whisk egg yolk and water with the whisk in a pan, then heat slowly but do not boil. As soon as the mass thickens slightly, remove from the plate and stir in the warm butter until it gives a homogeneous mass. Mix in the herb puree, salt, pepper and lemon juice – and enjoy.
You are now asking yourself what you should do with the rest of the egg white. Don’t worry, next week there will be a spiced egg white recipe. Keep tuned …