Asparagus recipe: BERNAISE SAUCE (WITH Asparagus) - BY RAINER SASS

From the ingredients to reduce cooking - all in 1 tablespoon liquid
let boil. Pour through a sieve - back into the saucepan.

Stirring constantly, add the egg yolks with the liquid type.
Important: the reduction must not boil, but needs to be warm.
Goes on best with the residual heat on the stove or
off in a water bath. The cold butter gradually
to give the butter into small pieces should be cut.

If everything is connected, you now have a homogeneous
great sauce. In addition, chopped tarragon, a little salt, pepper and lemon
.

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