Hollandaise Sauce for Asparagus
Hollandaise Sauce for Asparagus - Creamy and filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 106.7 μg | (178 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 37.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 7 g |
Ingredients
- hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white freshly ground pepper
- For the carrot chips
- 1 large carrot
- 1 tsp cornstarch
- vegetable oil (for frying)
Preparation steps
Peel the asparagus thoroughly, then remove any tough woody ends. Bring a pot of boiling salted water to a boil, add the butter, and blanch the asparagus for 25 minutes. Remove the asparagus from the water, drain thoroughly, and serve immediately with the hollandaise.
For the hollandaise, melt the butter and skim any foam that forms. Add the yolks and wine to a metal bowl and stir until combined. Place over a hot water bath. Whisk the egg and wine mixture over the hot water bath until foamy. Remove the heat, and gradually incorporate the butter in a thin stream until a thick and creamy sauce has formed. Season to taste with salt, pepper, and lemon juice.
Peel the carrot and cut lengthwise into thin slices. Heat the oil in a pan. Dust the carrots with the flour, and sauté the carrots in the hot oil. Remove from the pan, drain on paper towels, then serve with the asparagus.
