 |
| Steamed Asparagus with Mousseline Sauce |
Inspired by my friend Olivier in Poitiers, France, here is a great appetizer, finger food, or complimentary vegetable you can serve at your next gathering.
I whipped up some Mousseline sauce and served fresh steamed asparagus with white wine while entertaining on the patio last night. My guests loved being able to dip their asparagus tips into the sauce as they took one off the larger serving plate.
The secret to the Mousseline sauce is to rapidly whisk the yolks until they get hard (not a solid state) while slowly drizzling in the oil. Once the yolks get harder, gently fold in the whites with a whisk using an up and down motion.
This sauce is a mousse, so it should end up light and fluffy.