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Le Chaudron recipe
Asperges sauce mousseline
Asparagus with mousseline sauce
⏱ 40 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
24white asparagus
3egg yolks
150 g (5 oz)clarified butter
100 ml (½ cup)whipped cream
1lemon, juiced
1 pinchfleur de sel (flaky sea salt)
- 24 white asparagus
- 3 egg yolks
- 150 g (5 oz) clarified butter
- 100 ml (½ cup) whipped cream
- 1 lemon, juiced
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the asparagus and cook in salted boiling water for 15 minutes.
- Drain on a towel.
- Whisk the yolks with a little water over a water bath until foamy.
- Drizzle in the warm clarified butter, whisking constantly.
- Add the lemon juice and fold in the whipped cream.
- Serve the warm asparagus with the sauce.
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