#357『ホワイトアスパラガスのオランデーズソース』春の楽しみ方〜ホワイト編〜｜シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo. White Asparagus Hollandaise Sauce Ingredients: 2 servings 8 white asparagus A little flour 1 lemon [Hollandaise sauce] 2 egg yolks 125g clarified butter 1/4 lemon juice Salt and cayenne pepper to taste [Preparation] Peel the asparagus. Remove the hard bottom part. Tie with string. Slice the lemon into rings. [Procedure] 1. Mix the egg yolks and butter in a small saucepan (or bowl). Finish with salt, cayenne pepper, and lemon juice. 2. Boil water in a pot, add the flour and dissolve it. Add the lemon and boil the asparagus. ◎Bon appetit! [Wine] Fleischer Pinot Gris Alsace, France ====================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move to Ma Cuisine "Japonisée". "Japonisée" means perfectly Japanizing and expressing the culinary spirit and philosophy that only a French chef can express, based on a perfect understanding of traditional French cuisine. As proof of this, Kiyomitsu Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from the François Rabelais University. The former is the first achievement for a Japanese chef, and the latter is an honor shared by only four chefs in the world. Hôtel de Mikuni is proud of this achievement. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website: https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (※We recommend the "Chef Hospitality Special Plan"!) ▼Instagram:   / hoteldemikuni   When you post a dish you made, tag us so that we can see the chef! ▼Facebook:   / hoteldemikuni.tokyo