ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE
Steps:
- In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
- Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
- Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
- In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
- Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
- Yield: 1 1/2 cups
- In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
- Yield: 1 1/2 cups
- Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981
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Ardit Beqiri
[email protected]This recipe is a keeper! The asparagus was tender and flavorful, and the sauces were the perfect complement. I'll definitely be making this again soon.
Taslim Manna Shahin
[email protected]This dish was a disappointment. The asparagus was tough and the sauces were bland. I won't be making this recipe again.
kinza Baloch
[email protected]I love this recipe! The asparagus is always cooked perfectly and the sauces are so delicious. I've made this dish for my family and friends several times and it's always a hit.
Md Forhad 37
[email protected]This recipe was a bit too complicated for me. I ended up burning the asparagus and the sauces didn't turn out right. Maybe I'll try it again when I have more experience in the kitchen.
Ryan Saldano
[email protected]Not bad, but not great either. The asparagus was a bit overcooked and the sauces were just okay. I've had better.
Md Khosru
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor combination of the orange mustard sauce and the sauce mousseline. Will definitely make this again.
Babita Bist
[email protected]The sauce mousseline was a bit too rich for my taste, but the asparagus and orange mustard sauce were delicious. Overall, a good recipe.
gorreti kobu
[email protected]Great recipe! The asparagus was tender and flavorful, and the sauces were a perfect complement. Will definitely be adding this to my regular dinner rotation.
Allagui Fehmi
[email protected]OMG! This dish was amazing! The asparagus was cooked to perfection and the sauces were out of this world. I'm not usually a fan of asparagus, but this recipe changed my mind.
Tiger Kishor Shah
[email protected]Not a fan of the orange mustard sauce. It overpowered the delicate flavor of the asparagus. Will try it again with just the sauce mousseline next time.
David Raines
[email protected]Easy to follow recipe, even for a novice cook like me. The asparagus turned out perfectly cooked and the sauces were delicious. Will definitely make this again!
Liza Held
[email protected]This asparagus dish with orange mustard sauce and sauce mousseline was a delightful culinary experience. The combination of flavors was exquisite, with the tangy orange and mustard sauce complementing the tender asparagus perfectly. The sauce moussel