Follow along as Brian Mark shows you how to give the classic sauce velouté – one of the famous French mother sauces – a fresh twist with asparagus and fish stock. Brian Mark prefers his velouté served as a soup, but you can easily adjust the consistency with a little extra thickening if you'd rather have a more classic sauce.
Ingredients
- 30 g butter
- 30 g flour
- 1 l fish stock
- 200 g asparagus water (from asparagus preserved in brine)
- 200 g white asparagus
- 30 g egg yolk
- 100 g cream
- Salt & pepper
Method
Cut the white asparagus into thin slices.
Sauté the asparagus gently in melted butter.
Add the flour to the pan and let it cook briefly – without taking on any colour.
Pour in the fish stock and bring to a boil, stirring constantly. Let the flour cook out so the raw, starchy taste disappears.
Simmer the soup for about 15 minutes, then strain out the asparagus.
Season the velouté with a little salt, then add the asparagus water.
Bring the soup back to the boil.
Finish the soup with the egg yolks and cream, blending it with an immersion blender to emulsify.
Season with a little pepper before serving.
