Steffen Henssler, der in der kulinarischen Welt bekannt ist, hat ein schnelles Spargel mit Sauce Hollandaise Rezept kreiert, das einfach und dennoch köstlich ist. Mit nur wenigen Zutaten können Sie dieses Gericht in kürzester Zeit herstellen und sich auf einen leckeren Geschmackserlebnis freuen. Hier finden Sie das genaue Rezept von Steffen Henssler, das Sie unbedingt ausprobieren sollten.

Schnelles Spargel mit Sauce Hollandaise Rezept von Steffen Henssler

Before we start, we would be happy if you subscribed to this channel and checked out all the products on our website, available at Henzlerpunkt Shop and in the retail stores in these cities. Today, we have the manufacturer Nova live on our show, and something exciting is about to happen - we’re making a classic dish of asparagus with hollandaise sauce, without any frills, just the way you would make it at home. And most importantly, we are going to show you how to make hollandaise sauce in the traditional way, the easiest way possible.

First, we start by boiling the asparagus in salted water. Some people suggest that you should first cook the asparagus peel and then use the water for cooking the asparagus. Nevertheless, we all know that we do not have that much time nowadays, so we simply add the asparagus to the water. We then make a reduction by boiling some white wine with bay leaves and peppercorn. We reduce it to about 100 ml, though you can adjust the quantity to your liking. Next, we prepare clarified butter, which we let cook until it becomes a little nutty. We then set this aside.

Now, we use a water bath and a bowl where we will mix the eggs for our hollandaise sauce. We must whisk the eggs until they become frothy. Once they are ready, we add the reduction and mix thoroughly. The next step is crucial: we must add the hot, clarified butter to the mixture and whisk it vigorously. It is important to note that some chefs believe that the butter should be added cold, while others suggest adding it hot. We tried both, and we think that adding hot butter to the frothy egg mixture works better. Further, we must ensure that we do not add too much clarified butter because if we do, the mixture may split. We then add salt and stir.

At this point, the hollandaise sauce is ready. We serve it with the asparagus, which we have drained and arranged on a plate. To add some flavor to the dish, we sprinkle some roasted milk solids over it. We also sprinkle a little lemon juice and sugar over it to taste. We could add a sprinkle of chopped parsley or chives for flavor, but that is optional.

Making the hollandaise sauce was not as difficult as it seemed. It is a classic sauce that goes well with asparagus, but Hollandaise sauce also works well with other dishes such as eggs Benedict, grilled fish, and boiled potatoes. You can store the sauce in the refrigerator for up to two days, and reheat it over a warm water bath before serving.

To summarize, making the asparagus with Hollandaise sauce is not as difficult as it seems. You do not need any fancy ingredients; you can make a good Hollandaise sauce with eggs, butter, wine, and some aromatic spices. We hope you enjoyed our demonstration of how to make Hollandaise sauce and asparagus. Remember to subscribe to our channel and check out our website for more exciting recipes. Happy cooking!
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