Asparagus with Orange Mustard Sauce and Sauce Mousseline Recipe

Name: Asparagus with Orange Mustard Sauce and Sauce Mousseline
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds jumbo asparagus; Orange Mustard Sauce, recipe follows; Sauce Mousseline, recipe follows; 3 cups fresh orange juice, strained; 1/4 cup grainy mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground white pepper; 3/4 cup heavy cream, whipped; 3 egg yolks; 4 tablespoons water; 1 to 2 teaspoons lemon juice; Freshly ground white pepper; 1/2 teaspoon salt; 1/2 pound unsalted butter, clarified; 1/2 cup whipped cream

Servings: persons

2 pounds jumbo asparagus
Orange Mustard Sauce, recipe follows
Sauce Mousseline, recipe follows
3 cups fresh orange juice, strained
1/4 cup grainy mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
3/4 cup heavy cream, whipped
3 egg yolks
4 tablespoons water
1 to 2 teaspoons lemon juice
Freshly ground white pepper
1/2 teaspoon salt
1/2 pound unsalted butter, clarified
1/2 cup whipped cream

1
["In a large pot, bring salted water to a boil.", "Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).", "Remove asparagus from the pot and refresh in ice water to stop the cooking process.", "Chill until needed.", "Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.", "In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains.", "Transfer to a bowl and let cool, over a bowl of ice.", "Stir in mustard, salt, and pepper.", "Add whipped cream and stir until well blended.", "Keep refrigerated until ready to use.", "Yield: 1 1/2 cups", "In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt.", "Whip over hot, not boiling, water until thick and creamy.", "Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify.", "In a slow stream, whisk in the remaining butter until it is completely incorporated.", "Correct seasoning, to taste.", "Fold in the whipped cream and keep warm until needed.", "Yield: 1 1/2 cups", "Recipe courtesy Wolfgang Puck, ""Modern French Cooking for the American Kitchen"" Houghton Mifflin, 1981"]

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds jumbo asparagus, Orange Mustard Sauce, recipe follows, Sauce Mousseline, recipe follows, 3 cups fresh orange juice, strained, and more.

Yes, Asparagus with Orange Mustard Sauce and Sauce Mousseline falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asparagus with Orange Mustard Sauce and Sauce Mousseline

How did you like this recipe?

Frequently Asked Questions