White Asparagus With Escoffier’s Sauce Maltaise Recipe

In celebration of the 100th riding of Tour De France, the Chef will demonstrate how to make a “Tour De France” Recipe from Grenoble, White Asparagus with Escoffier’s Sauce Maltaise. Below is a list of topics that Chef Mark Dowling covers in detail:

    • How to select/buy White Asparagus
    • How to pre–prep it for cooking
    • How to cook it
    • How to prepare Escoffier’s classic Sauce Maltaise
    • How to present the dish

Summer White Asparagus with Escoffier’s Sauce Maltaise Recipe

2-3 bunches White Asparagus, Large size has more flavor
Kitchen twine
½ tsp Sea Salt
1 Tbsp. vinegar to water and cook covered

1. Peeling towards the stem end, remove tough peel and break off at woody end. Align tips of asparagus and trim off bottom ends to have all the same height.
2. Tie two bunches tightly from each of the larger bunches you bought and lower into salted/vinegar boiling water, reduce to simmer immediately and cook until tender but still slightly firm.(covered)
3.Plunge into ice water and immediately remove, keep warm and reserve.

Maltaise Sauce:
1 pint Hollandaise sauce (see recipe below)
¼ cup juice from blood orange
1 tsp orange zest

While Hollandaise sauce is warm add the orange juice and orange zest to the pint of Hollandaise sauce. Nappe sauce over stem and frond part of asparagus. Serve while hot!

 Auguste Escoffier’s Hollandaise Sauce Recipe

1 cup clarified butter (approx 3 sticks before clarifying)
4  x large egg yolks
2 Tbsp lemon juice (juice from a  small lemon)
1 Tbsp cold water
Sea salt, to taste
Cayenne pepper, 1/8 tsp or generous pinch

1. Bring to simmer 2 inches of water in a saucepan over a medium heat. Clarified butter must be warm.
2. Combine the egg yolks and the cold water in a stainless steel bowl whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice.
3. With the water slightly simmering, set the bowl directly on top the saucepan.
4. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened.
5. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly.
6. Continue beating in the melted butter. As the sauce thickens, you can gradually increase the amount and speed at which you add it.
7. After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Sea salt and cayenne pepper.  Add a ½ tsp of water if mixture is too thick!

Please be sure to check out our recent demos!

Boeuf Bourguignon Recipe
Sabayon Recipe

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