Fagor Premium Pressure Cooker 8-quart User Manual - Page 109

Asparagus With Hollandaise Sauce

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RECIPES ASPARAGUS WITH HOLLANDAISE SAUCE Serves: 4 - 6 20 minutes, STEAM function A classic, lemony Hollandaise sauce that is lusciously rich & smooth for a perfect match with the steamed asparagus. 1 pound asparagus, trimmed Salt to taste Sauce: 3 egg yolks ¼ teaspoon Dijon mustard 1 tablespoon lemon juice 1 dash hot pepper sauce (e.g. Tabasco™) 1 cup water or chicken broth ½ cup butter Fill removable cooking pot with 1 cup water or chicken broth. Place the asparagus in the steamer basket. Set the regulator knob to STEAM. Press the STEAM function and set the timer for 20 minutes. In a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. If necessary, keep the sauce warm until serving by placing the blender container in a pan of hot tap water. Place the steamed asparagus into a serving dish and pour the hollandaise sauce on top & serve. 107

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RECIPES
107
ASPARAGUS WITH HOLLANDAISE SAUCE
Serves: 4 - 6
20 minutes, STEAM function
A classic, lemony Hollandaise sauce that is lusciously rich & smooth for a perfect
match with the steamed asparagus.
1 pound asparagus, trimmed
Salt to taste
Sauce:
3 egg yolks
¼
teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1 cup water or chicken broth
½
cup butter
Fill removable cooking pot with 1 cup water or chicken broth. Place the
asparagus in the steamer basket. Set the regulator knob to STEAM. Press the
STEAM function and set the timer for 20 minutes. In a blender, combine the egg
yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5
seconds. Place the butter in a glass measuring cup. Heat butter in the microwave
for about 1 minute, or until completely melted and hot. Set the blender on high
speed, and pour the butter into the egg yolk mixture in a thin stream. It should
thicken almost immediately. If necessary, keep the sauce warm until serving
by placing the blender container in a pan of hot tap water. Place the steamed
asparagus into a serving dish and pour the hollandaise sauce on top & serve.