Classice hollandaise and White Asparagus

Classice hollandaise and White Asparagus

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Course Main Course, sauce
Cuisine French
Servings 4


  • 2 egg yolks
  • 4 tbsp white wine or lemon juice
  • 175 g butter melted clarified (150g + 25g)
  • 12 fresh white asparagus
  • 125 ml vegetable stock
  • 50 ml white wine
  • ½ onion sliced
  • 1 clove garlic
  • 1 tsp thyme you can use some verbena for a more fragrant result
  • Salt & pepper


  • Prepare the hollandaise sauce. Heat a large saucepan with some water and keep it on a very gentle simmer.
  • In a bowl, whisk the egg yolks with the white wine or lemon juice. Place the bowl over the simmering water and continuously whisk at all times until the egg yolks become light and creamy in both colour and consistency.
  • Then, whilst continuing whisking, remove the bowl from the simmering water and very slowly pour in the clarified butter.
  • Keep aside covered in cling film.
  • In the meantime, over medium heat, in a large sauté pan, add the stock, wine, onion, garlic, 25g butter. season with salt and pepper. Bring to the boil.
  • Add the white asparagus, bring to the simmer and cover with a paper made cartouche or a lid. Simmer for 5 minutes until just softened.
  • Remove from the heat and serve immediately with some hollandaise sauce.
Keyword classic, french, hollandaise, Sauce

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