Culinary Institute Of America Accepted Students Day Spargel and Hollandaise Sauce

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Spargel and Hollandaise Sauce

Spring is a very short time in Germany. White asparagus instead of spaetzle on the plate. Before you worry about most German dishes, spargel is slathered with Hollandaise Sauce. My brother is a cook. She shared a recipe for a heavenly Hollandaise Sauce to drizzle over white asparagus or your favorite dish.

The Germans call spargel, ‘Königliches Gemüse’ or royal vegetables. Asparagus doesn’t see the light of day until it’s dug up in the ground or on a hill. Without photosynthesis, its color is white and spargel is considered tastier than its green cousin. Harvesting spargel is a difficult task, because the leaves are dug up from the fields and mountains before the summer dries up. The season is short: starting at the end of April and ending on 24 June, or Johannistag/St. John’s day. Spargel can be heated or boiled, but first you need to remove the outer skin and cut an inch from the bottom.

Hollandaise sauce first appeared in the 1651 French cookbook, Le Cuisinier Francois. The French recipe imitates the Holland sauce, giving it its name. Brother Doug is a professional chef and graduate of the Culinary Institute of America. His Hollandaise sauce is a classic on white asparagus; Eggs Benedict; or other favorite recipes.

Recipe for Chef Weber’s Hollandaise Sauce:

6 egg yolks, 12 ounces clarified butter, juice of 1 lemon, ½ teaspoon salt, and cayenne pepper (to taste)

1. Place the egg yolks and lemon juice in a double boiler until the mixture thickens to about 175 degrees F.

2. Remove from heat; Whip the melted butter in the eggs slowly

3. Season to taste

With such a short season there are festivals and spargel queens. It jumps on most German foods. Add a piece of ham to the white asparagus and pour over the Hollandaise Sauce. Grill several bratwursts and replace the spaetzle or sauerkraut with spargel in addition to the sauce. There are recipes to cut them into a delicious soup with cheese. A German favorite is white asparagus and Schweinshaxe – a large roast pork leg – with a generous amount of Hollandaise Sauce.

When you travel in Germany, you’ll know it’s spring and it’s warm and white asparagus is sold on the highway. When ordering from the menu, ask for Hollandaise Sauce on the side. Even in the season of spargel, you can find the best products. Bon appetit!

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