In fact, I was just a full week blogabstinent, which admittedly is a very long time. You have to offer your readers something! And besides, I have a lot to read and comment on.
Professionally, I had an important 3-day meeting that I had been working on since October and have now come through. In addition, I was a rabbit care center and have now taught two rabbits, who have lived in my study. Now I have so much space that I can furnish a guest room. And I went to Ikea to buy new bedroom commodes.
So I had a tubule week, so I did not cook or blog.
Instead, I have a little bit of the last weekend and I have to keep it until the season is over in 2 weeks: Classic white asparagus with hollandaise sauce and boiled potatoes - yummie!
I have to admit that I've never done a hollandaise sauce in my life. Do not know why. I always thought that it would be extremely complicated. The topic is somehow a nightmare in my environment. Every time I say it, I get astonished facial expressions and raised eyebrows: "Why are you doing this yourself? Is not that crazy? That lasts for hours? Are not you afraid that it will clot? "Accordingly, I was therefore confused on the subject, but have diligently gathered courage, after I have read various hollandaise variations in recent weeks in the blogs.
In Best Ghostbustermanier I've put myself the ghost and made a hollandaise last weekend. And what should I say?! She was perfect! It did not take hours, it did not run dry and no, finished bags and packs definitely do not go against it!
I'm very excited about it and definitely include the sauce in my standard repertoire. Even outside of the asparagus season, she does not have to spend any more time with me in the future, but has earned an honorable place in my kitchen.
And here's my recipe: 170 g butter
2 fresh organic yolks
2 eels of asparagus
1 El Lemon Juice
Melt the butter in a small saucepan at low temperature, but do not overheat or brown it ! Set aside and allow to cool slightly.
Prepare a water bath and heat a large pot of water to medium temperature. The water should never boil.
Add the two egg yolks and the lemon juice to a bowl or other pot that fits in the larger one and make a creamy mixture with the hand mixer over the water. As soon as the mixture warms slightly, remove 2 tablespoons of water from the parched asparagus and stir well.
Gradually add the butter to the mixture, teaspoonfuls. Mix well, then add the next spoon. Once the sauce has thickened slightly, the butter can be added spoonfulwise, finally in a thin stream. Mix again with plenty of salt.
Season with salt and pepper and serve immediately.
Fits as mentioned very well to new potatoes cooked in steam as boiled potatoes and fresh asparagus.