Asparagus with Hollandaise Sauce
I recently made this asparagus with hollandaise sauce for Thanksgiving and it was wonderful. This recipe for hollandaise sauce was my Grandmother Pidgeon’s original recipe (my father’s mother), and it’s very special to me as it’s the only recipe I have of hers. The hollandaise is rich, lemony and so good! You can use any extra hollandaise sauce over vegetables, meat, seafood, or on top of eggs benedict.
Hollandaise Sauce:
Ingredients:
- 5 egg yolks
- 1/4 cup of fresh lemon juice (use less lemon juice if you don’t want it too tart)
- 2 1/2 sticks of butter, melted (1 1/4 cups)
- 1/2 tsp salt
- Scant pinch of cayenne
How to Make Hollandaise Sauce
Whisk the egg yolks and lemon juice together in a bowl until the mixture is thoroughly mixed.
Place the bowl over a saucepan containing simmering water. The water should NOT touch the bottom of the bowl. Continue to whisk the eggs. Be careful not to let the eggs get too hot or they will scramble.
Slowly pour in the melted butter and continue to whisk until the sauce is thick. Remove from heat and whisk in the salt and cayenne.
Cover and place in a warm spot until ready to use for the asparagus. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Note: Omit the salt if you use salted butter
How to Blanche Asparagus:
- 1 large bunch of asparagus, cleaned and trimmed of the ends
Heat a large pot of well-salted water over high heat until boiling. Clean and trim the asparagus of the woody ends.
Add the asparagus to the boiling water and cook for 1 1/2 minutes for thin asparagus and 2 minutes for thick.
Remove from boiling water and plunge directly into a bowl of ice water immediately to stop the cooking process.
Serve with hollandaise sauce and enjoy!
Ingredients
Hollandaise Sauce:
- 5 egg yolks
- ¼ cup of fresh lemon juice use less lemon juice if you don't want it too tart
- 2 ½ sticks of butter melted (1 1/4 cups)
- ½ tsp salt
- Scant pinch of cayenne
Asparagus:
- 1 large bunch of asparagus cleaned and trimmed of the ends
Instructions
- Make the hollandaise sauce by whisking the egg yolks and lemon juice together in a bowl until the mixture is thoroughly mixed.
- Place the bowl over a saucepan containing simmering water. The water should NOT touch the bottom of the bowl. Continue to whisk the eggs. Be careful not to let the eggs get too hot or they will scramble.
- Slowly pour in the melted butter and continue to whisk until the sauce is thick. Remove from heat and whisk in the salt and cayenne.
- Cover and place in a warm spot until ready to use for the asparagus. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Note: Omit the salt if you use salted butter
- Blanche the asparagus by heating a large pot of well-salted water over high heat until boiling. Clean and trim the asparagus of the woody ends.
- Add the asparagus to the boiling water and cook for 1 1/2 minutes for thin asparagus and 2 minutes for thick.
- Remove from boiling water and plunge directly into a bowl of ice water immediately to stop the cooking process.
- Serve with hollandaise sauce and enjoy!
I have never heard of a ‘cube’ of butter as a measurement before…. & there are conflicting results through google….. what is your definition of a ‘cube’. The recipe looks awesome & I’d love to try it.
Thanks. Feel free to message me too.
2 1/2 sticks of butter. I hope this helps.