|Fresh, warm asparagus with sauce mousseline.|
If you love asparagus, you will swoon for asperges sauce mousseline. Divine is the first word that comes to mind when I think about this elegant, sophisticated appetizer. "Challenge" is another qualifier.
|The controversy rages in France: Which is better, more delicate, more delicious, more coveted -- white or green asparagus? Most French people I know vote for the white. I love the green.|
Now, you can make it easy on yourself if you prefer to stop now. All you have to do is serve the asparagus with your homemade vinaigrette or melted butter, salt and lemon juice. That's the "I'm not in the mood for a challenge" way out.
If you yearn for compliments and an unforgettable entrée, may I suggest you take the time and make the effort to "whip up" a sauce mousseline. I've discovered there are many variations on the sauce, even some light versions, but I've tried this one and it is truly won-der-ful.
Basically you're starting with that oh, so tricky Hollandaise sauce -- until you add the whipped cream. . . but I'm getting ahead of myself.
My Favorite Sauce Mousseline Recipe:
3 large egg yolks
1 Tbs. lemon juice
1 Tbs. water
1/4 tsp. salt (or to taste)
Freshly ground white pepper
1 stick butter, melted
Place the egg yolks, lemon juice, water and salt into a food processor. Blend for about two minutes.
Then, with the machine still running, add the hot melted butter drop-by-drop ever so slowly. By the time your have added about 2/3s of the better you should have a creamy, thick sauce. Continue to add the remaining butter, but skim all the white residue from the liquid. Add the white pepper.
Now you have a Hollandaise.
|Just add whipped cream.|
Again, slowly, carefully fold the whipped cream into the Hollandaise et voila (!), you have a sauce mousseline (and undeniably one of the most deliciously decadent versions that exist).
If you're ever wondering how to dazzle dinner guests, you now have the recipe.