White Asparaguses Mayonnaise Sauce
White Asparaguses Mayonnaise Sauce

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, white asparaguses mayonnaise sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

This is a nice sauce for vegetables. It is wonderful with any vinegar that you have on hand, so don't worry about buying the Sushi Vinegar. White asparagus must be peeled before consumption.

White Asparaguses Mayonnaise Sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. White Asparaguses Mayonnaise Sauce is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have white asparaguses mayonnaise sauce using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make White Asparaguses Mayonnaise Sauce:
  1. Prepare 500 grams White asparagus
  2. Prepare 1 Egg
  3. Make ready 7 tbsp Olive oil or lemon olive oil
  4. Get 2 tbsp Vinegar: rice vingegar or wine vinegar
  5. Take 1/2 tsp Salt
  6. Take 1/2 tsp Japanese mustard / English mustard
  7. Prepare For Boiling Asparagus
  8. Make ready 2 tsp *Sugar
  9. Make ready 10 grams *Butter
  10. Take 3 tbsp *Lemon juice
  11. Prepare 1 tsp *Salt
  12. Take 1 Black pepper
  13. Make ready 1 dash Parmigiano Reggiano (optional)

White Asparagus with Herby Sabayon Sauce. A Chinese restaurant favorite, shrimp in sweet mayonnaise sauce. A dish that will always be ordered when I go to Chinese restaurant if it is The sweet shrimp taste combined with the sweet mayonnaise is just a superb combination with rice. Making it takes a little bit of effort but it is not that difficult to make.

Instructions to make White Asparaguses Mayonnaise Sauce:
  1. Leaving 1 cm from the tip, peel the asparagus stems. Cut 1 cm off the root. Add some water and the ingredients marked with * into a saucepan or frying pan and bring to a boil.
  2. Add the asparagus and boil until soft enough to insert a skewer all the way through.
  3. Once boiled, drain in a colander. You can preserve the heat of the water by sticking the pan in an oven set to 60°C.
  4. Add some hot water to another pan. Put this on a low heat and suspend a bowl over the pan in which to make the sauce. Add 1 egg to the bowl and keep adding the olive oil a little at a time. Continue to blend the ingredients together. Add the vinegar and mix, then add the salt and mustard.
  5. Plate the asparagus and cover with sauce to finish. Sprinkle over some black pepper and some parsley if you feel like it.
  6. You can add more flavour to this dish by adding some grated parmigiano reggiano.

Add a bit of white wine and lemon juice for hollandaise, a sauce most often associated with eggs benedict but a treat on asparagus, broccoli. Food historians can't agree on the origin of world's most famous sauce. For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Add the vinegar and season with salt and white pepper. Placement map: where this dish appears on the page.

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