Guide
"Schnitz and Drunder": The second prank
by Simon Balissat
Hollandaise and asparagus
13.5.2020
Translation: machine translated
We spent a day following asparagus farmer Florian Kuhn in Wohlen. Now Simon is cooking his asparagus in the classic way with hollandaise sauce. Homemade, of course.
The asparagus ended up super fresh on my table, simply cooked in boiling, salted water. Homemade hollandaise is not difficult at all and super tasty. The only important thing is the water bath.
Ingredients
- 2 egg yolks
- 100 grams of butter
- 1 chopped shallot
- peppercorns
- leaf of bay leaf
- 1 dl white wine
- 2 tbsp vinegar
Recipe
- Place everything except the egg yolk and butter in a small pan and boil down until there are only two tablespoons of reduction left
- Beat the reduction with the egg yolks in a bain-marie until frothy
- Slowly add the melted butter and continue to stir over a bain-marie until a sauce is formed
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
Cooking
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