Blanched Asparagus with Mousseline Sauce

Side Dishes

Blanched Asparagus with Mousseline Sauce

The unofficial partner to asparagus is hollandaise. In keeping with tradition, this classic French mousseline sauce is simply hollandaise with whipped cream — it truly is ethereal. Drizzle it atop perfectly blanched asparagus, finish with a touch of crunch, and this side dish is spectacular.


8 servings

Total Time

Print Recipe

Share Recipe








Melt butter in a small saucepan over medium-low heat, skimming off and discarding milk solids that rise to the top (for clarified butter); let cool.

Toast bread crumbs in oil in a nonstick skillet over medium heat until golden; season with salt and black pepper.

Blanch asparagus in a pan of boiling salted water until crisp-tender, 34 minutes. Drain asparagus and pat dry, then transfer to a serving dish.

Whip cream in a cold bowl to medium-stiff peaks; chill.

Heat egg yolks, broth, and lemon juice in a saucepan over low, whisking constantly, until eggs begin to thicken, and a thermometer registers 165°, 5 minutes. Off heat, slowly whisk in the clarified butter, then fold in whipped cream. Stir in tarragon and season sauce with salt and cayenne.

Serve asparagus with sauce; top with bread crumbs.


For a thick sauce with the smoothest texture, remove the milk solids and water by clarifying the butter.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 202

% Daily Value*

Total Fat 19g 29%

Saturated Fat 10g 50%

Cholesterol 113mg 37%

Sodium 16mg 0%

Carbs 6g 2%

Fiber 1g 4%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!