Asparagus Sauce Fleurette
Sauce Fleurette is a one-pot sauce recipe and a daughter sauce of the classic Hollaindaise
Learn how to make the Asperges sauce Fleurette (asparagus with Sauce Fleurette). The Sauce Fleurette as one of the many daughter sauces born from the classic Hollandaise sauce, elevated by the introduction of cream for a lusciously smooth texture. The very term "Fleurette" draws inspiration from the use of a specific French cream—Creme Fleurette—a luxurious, full-fat cream celebrated throughout the culinary landscape of France.
INGREDIENTS
Up to 4 people
Cooking time: 20 minutes
2 egg yolks
125 g of unsalted butter(has to be fridge cold)
100 ml of creme Fleurette (heavy whipping cream with 30 % fat content)
The juice of half a lemon
1 pinch of salt and pepper
1 pinch of cayenne pepper
Method
Begin by adding water to a large pot that can accommodate all the asparagus you intend to cook. Add 12 grams of salt per liter of water, then bring it to a boil.
While the water is heating up, use a vegetable peeler to remove the thick skin from each asparagus. (Note: White asparagus must always be peeled, whereas green asparagus might not require peeling.) Once peeled, bundle the asparagus together using butcher's string, then immerse them in the boiling water.
Allow the asparagus to cook for up to 20 minutes.
While the asparagus is cooking, create the Sauce Fleurette.
Use a double boiler or an improvised version and pour all of the cream into the bowl, followed by the egg yolks. Gently whisk for 1 minute until the mixture begins to foam.
Once the mixture is foamy, add the cold butter and continue to stir vigorously for 2 minutes until the sauce begins to thicken.
As the sauce thickens, ensure that the water beneath your bowl remains close to boiling (as a higher temperature helps with further thickening). Continue stirring the sauce until it achieves a consistency similar to mayonnaise.
When done, remove your pan from the heat and incorporate the salt, pepper, lemon juice, and cayenne pepper. Stir for an additional minute, and your sauce is now ready.
By this point, the asparagus should be close to fully cooked. Once they are, remove them from the water and immediately submerge them in an icy (or very cold water) bath. This step halts the cooking process and preserves their vibrant color.
Now drain the asparagus and place them on a plate or dish lined with either paper towels or a clean white tea towel.
Serve the asparagus with the warm Sauce Fleurette drizzled over it.