Mousseine sauce: Delicious with asparagus

Ingredients for sauce Mousseline:

1 shallot
10 ml vinegar (mild white wine vinegar)
1 tbsp water
50 ml of champagne
2 egg yolks
80 grams of butter
salt
lemon juice

Preparation of Sauce Mousseline:

Cut the shallot into fine cubes and simmer with the vinegar in a small saucepan until the vinegar is completely overcooked. Add water and add champagne and two egg yolks.
Melt 80 grams of butter in a casserole.
Beat the egg yolk and champagne mixture on the stove (or over the hot water bath) with a whisk until the egg yolks stop and the mass binds.
Remove the mixture from the heat and add the liquid butter, stir everything with the whisk.
Pass the mousseline sauce through a strainer and season with salt and lemon juice.

This is how Lea Linster cooks Sauce Mousseline

Asparagus with ham, that's a classic combination. Here comes a new variation! Let's start with the asparagus peel, with great care I do that so that it becomes very tender. I take per person five thick rods of asparagus of beautiful size and cut her? depending on the length? from 15 to 18 cm.

Then I cook them in salted water with a piece of sugar in it. Depending on the thickness of the rods that takes about eight minutes, they should still have some bite. I get the asparagus from the pot and dip it immediately in ice water, so the sticks remain crisp and white-yellow. Remove from the water and drain well on a plate.

Once the asparagus is dry, each stick is carefully wrapped with a slice of wafer-thin ham, Parma ham tastes best. Set aside asparagus in Parma ham.

Prepare the mousseine sauce

Now I am preparing the sauce mousseline too: I cut a shallot with love in fine cubes and let them with ten milliliters of vinegar (Metfor or mild white wine vinegar) in a small pot simmer until the vinegar is completely overcooked. I take off with a tablespoon of water and then pour in a good glass of champagne (about 50 milliliters) and two egg yolks.

Meanwhile, I melt 80 grams of butter in a small casserole. The egg yolk champagne mass I hit with the whisk directly on the hot stove plate until the yolks are thickened and the mass is beautifully bound. My advice: It's easier in the hot water bathand the result is just as good. Remove the emulsion from the heat and add the liquid butter in a thin stream while whisking the mixture with the whisk. I pass the mousseline sauce through a strainer and taste it with salt and a little lemon juice.

Serve asparagus with mousseline sauce

I fry the asparagus wrapped in ham with a little butter in a non-stick pan. At the same time I reduce fine Balsamic vinegar: simply boil 50 milliliters to 20 to 30 milliliters. I also prepare the preheated plates.

The mousseline sauce should be frothy-liquid, I heat it again, but it must not cook. Maybe I dilute it with a little bit of asparagus water and give you like a tablespoon of whipped cream. Then do a mirror of the mousseline sauce on the warmed plates (beware - this time they must not be too hot!), It should be nice and round.

The asparagus is dabbed, otherwise there are grease stains from the ham, and distributed on it. At ham height I give each a teaspoon of my reduced balsamic about it. The very proficient can decorate everything with two or three fried leaves of smooth parsley. Bon Appetit!