Recipes

⏱️ Prep time: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium 🥘 INGREDIENTS: Hollandaise Sauce: 3 egg yolks (size M), 150 g clarified butter, 1 tbsp white wine vinegar, 1 tbsp white wine, 2 tbsp water, juice of ½ lemon, salt, white pepper, 1 pinch cayenne Side dish: 500 g white asparagus (peeled), 1 tsp salt, 1 tsp sugar, ½ lemon for the asparagus water 4 slices cooked ham (optional) 🔥 PREPARATION: Step 1: COOK ASPARAGUS (18–20 minutes) Bring water to a boil with salt, sugar, and half a lemon Cook asparagus until al dente for 15–18 minutes and keep warm Step 2: MAKE REDUCTION (3 minutes) Add white wine vinegar, white wine, and water to the BIOL stainless steel saucepan Reduce by half over medium heat (level 5) Remove from heat, let cool slightly Step 3: WHISK EGG YOLKS (5–6 minutes) Add egg yolks to the reduction Hold saucepan over a bain-marie (water approx. 70°C, do not boil!) Whisk constantly and vigorously until the mixture becomes creamy and pale Remove from bain-marie when the mixture holds whisk marks Step 4: INCORPORATE BUTTER (5 minutes) Gradually whisk in clarified butter, drop by drop, stirring constantly Start slowly – only add more once the first butter has been incorporated Sauce will become creamy, thick, and glossy Season with lemon juice, salt, white pepper, and cayenne Step 5: SERVE Arrange asparagus on a preheated plate Pour Hollandaise generously over the asparagus Serve immediately ✅ TIPS FOR PERFECT RESULTS: Water temperature in the bain-marie is crucial – never boil, otherwise the egg will curdle Stir in butter slowly – patience is the most important ingredient here Sauce curdled? Immediately remove from heat, stir in 1 tsp cold water, and continue whisking The BIOL stainless steel saucepan allows for even heat distribution – ideal for sauces Never keep sauce above 65°C – otherwise it will separate 🌡️ ASPARAGUS COOKING LEVELS: Al dente: 15 minutes – slightly crisp, recommended Tender: 18–20 minutes – classically soft Very soft: 22–25 minutes – for older asparagus spears 🍷 SERVING SUGGESTION: With cooked ham and new potatoes – the classic German asparagus dish. For drinks: dry Pinot Gris or Silvaner. Hollandaise also goes great with salmon, artichokes, or steamed vegetables. 📊 NUTRITIONAL INFORMATION (per serving, sauce only): Calories Protein Fat Carbohydrates approx. 480 kcal 6 g 50 g 2 g