Best Asparagus Mousseline Recipes

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE

Steps:

• 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

ASPARAGUS MOUSSELINE

Steps:

• For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
• For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
• For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
• Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

ASPARAGUS WITH MOUSSELINE SAUCE

Steps:

• Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
• Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
• Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
• Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.

ASPARAGUS STUFFED TROUT FILLETS WITH MOUSSELINE SAUCE

Steps:

• Wrap each fillet around 6 asparagus spears. Fasten with food picks. Stand fillets upright, side by side, on a buttered shallow baking pan. You may have to trim the asparagus to have the fillets stand upright. Sprinkle with salt and pepper. Mix melted butter, lemon juice, and fines herbes. With a pastry brush, spread mixture over the trout and asparagus. Bake in a preheated 350 degree oven for 30 minutes, or until trout are cooked. Spoon pan juices over trout from time to time during baking. While trout are baking, prepare Mousseline sauce. Sauce: In a saucepan, melt the butter, stir in the flour, and cook over low heat until well blended. Stir in sherry and light cream. Stir over medium heat until sauce bubbles and thickens. Remove from heat. Fold in whipped cream and season with sat and pepper. Keep warm. When trout are ready, place on a warmed serving platter lined with hot cooked saffron rice. Spoon sauce over trout and serve at once with garnish.

TUNA AND ASPARAGUS MOUSSELINE

Steps:

• Heat the oven to 180°c / gas 6.
• Chop half of the asparagus in pieces approximately 2 centimetres long.
• Set the remaining whole asparagus aside.
• Fry the asparagus pieces with a drop of olive oil for 5 to 7 minutes.
• Drain the tuna and break into small pieces.
• Dilute the cream of asparagus soup in 15cl of water in a sauce pan at medium heat.
• Add the crème fraiche. If the texture is too thick, add some water but do not let the mixture become too liquid.
• Delicately add each gelatine sheet individually into the mixture, waiting for them to melt before adding in the next.
• Add the tuna and asparagus, then season with the fish spices and a pinch of salt and pepper.
• Line the inside of the ramekins, with greaseproof paper, allowing the paper to extend beyond the top of the ramekins. Pour the mixture into the ramekins.Place the ramekins in a bain marie in the oven for 45 minutes.
• Once done, place the ramekins in the refrigerator overnight or for at least 3 hours.
• Turn out the contents of the ramekins.
• Fry the other half of the asparagus whole, with a drop of olive oil for 5 to 7 minutes.
• Serve the mousseline with the asparagus