Originally Posted by Koukouvagia
Wait, explain "hollandaise-ish"
Well Koukou, it's not made 100% according the book. Here's how I made the sauce, enough for 2 people;
Put 2 eggyolks and approx. 4 tbsp of water in a sauteuse. Add a few chopped fresh lemon verbena leaves (doesn't belong in a Hollandaise). Whisk cold first, then put on very low heat and whisk until a binding occurs and all liquid is incorporated. Turn the pot frequently and put on and off the stove to avoid making scrambled eggs. If you want to play safe; use a double boiler aka "bain Marie".
Add 2 fully heaped tbsp of cold butter and whisk in. Taste for seasoning; s&p & lemonjuice.
@ French Fries; thanks! It's not a mousseline, but indeed, just add a little not too heavily whisked cream and it's a mousseline.
@ Koukou; nice colorfull dish of white/green asparagus combo. You seem to get very well into the creative plating thing too. Beware, it's addictive!
BTW, yesterday noon, I made an experimental tapa, let's say sort of a snack, which I'm going to baptize "patatas griegas" analog to the spanish "patatas bravas". My patatas griegas are simply a one-persons portion of fried patatas like in the spanish dish with a generous tbsp of freshly made tzaziki on top (cucumber, Greek yoghurt, dille, garlic).
My patatas griegas tapa;