Home · Recipes · Historical Cookbook · Sauces

Asparagus Sauce

4 servings

Ingredients

• 3 pcs egg yolks
• 1 tsp flour
• 2 tbsp sour cream
• 0.25 l asparagus broth
• 1 egg-piece fresh butter
• lemon juice (as desired)
• 1 pinch sugar

Instructions

1. For four people, take three egg yolks and a heaped teaspoon of flour, stir in two tablespoons of sour cream and a generous quarter liter of asparagus broth, then add an egg-sized piece of fresh butter and beat the sauce in a water bath until it is cooked.
2. If desired, the sauce can also be seasoned with a little lemon juice and a pinch of sugar.

Modernized from a treasured 19th-century German cookbook.