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Alicante Sauce for Asparagus Recipe
 
Recipe
PhotosChef's Recipes
 
 
Alicante Sauce for Asparagus
Michel Roux, The Waterside Inn, Royaume-Uni
Michel Roux, The Waterside Inn, Royaume-Uni
Total time: less than 15 minutes
Preparation time: 5 minutes
Cooking time: A few moments
Difficulty: Easy
Chef's Note
This is a cold sister sauce to Maltaise sauce, which is based on a warm hollandaise. Alicante sauce is perfect with cold asparagus, but it should not be chilled before serving. I prefer paprika to cayenne for its color and flavor, but the choice is yours. As always, once beaten egg whites have been added to the sauce, it cannot be kept waiting.
Ingredients
Ingredients for 6 servings
- 250 ml (1 cup) homemade mayonnaise, made with 1 tbsp. orange juice and 1 tbsp. lemon juice (no vinegar)
- Zest of 1 orange, finely chopped, blanched, refreshed and drained
- 2 Eggwhites
- A pinch of paprika or cayenne
- Salt
Method
  1. Whisk the orange zest into the mayonnaise and add paprika or cayenne, as you prefer.
  2. Beat the egg whites stiffly and firm them up with a pinch of salt, then delicately fold them into the mayonnaise. Serve the sauce immediately.
 
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