Asparagus sauce Fleurette (easier then hollandaise) by French Cooking Academy   2 months ago

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In this video tutorial we learn how to make Asparagus sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on a the mother sauce Hollandaise with the addition of cream to provide a silkier texture. In contrast to the Hollandaise, this is a one pot sauce! In my opinion, not only is it easier to make, but it tastes better too.

The name Fleurette comes from the type of French cream is used. Creme Fleurette is a full fat cream widely used in France.

Note: In the video I have halved the quantities outlined below
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Ingredients needed (for 4 people)
20 asparagus (roughly 5 per person)

For the sauce Fleurette:
2 egg yolks
125 grams of french style unsalted butter
100 ml of creme Fleurette (heavy whipping cream with 35 % fat content)
The juice of half a lemon
1 pinch of salt and pepper
1 pinch of cayenne pepper

Cooking time for the Asparagus:
20 minutes in boiling water for white asparagus and 15 minutes or less for green asparagus.
The boiling water has to be salted with 12 grams of salt per litre of water.

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