Asparagus Sauce

Name: Asparagus Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (110 ml)
Cuisine: French Classic
Ingredients: 50 g Soft Boiled Eg; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 Tbsp soy sauce (15 ml) Soy Sauce; 1 Tbsp sherry vinegar (15 ml) Sherry Vinegar; 3 Tbsp olive oil (45 ml) Olive Oil; 1 clove garlic Garlic

Independent adaptation of a publicly published Stéphanie Le Quellec recipe. Not affiliated with, sponsored by, or endorsed by Stéphanie Le Quellec.

DRESSING · ASPARAGUS & SOFT-BOILED EGGS

In the published recipe, this is the dressing for asparagus.

Le Quellec's soy-egg sauce for asparagus.

On the jar

ASPARAGUS

Method: blend
Yield: about ½ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlSoy Sauce 15 mlSherry Vinegar 15 mlOlive Oil 45 ml

Ingredients

Soft Boiled Eg50 g
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Soy Sauce1 Tbsp soy sauce (15 ml)
Sherry Vinegar1 Tbsp sherry vinegar (15 ml)
Olive Oil3 Tbsp olive oil (45 ml)
Garlic1 clove garlic

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Asparagus Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Asparagus Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Stéphanie Le Quellec. French. Cited awards include: Michelin 2* (La Scène).

Originally published as Sauce Asperges (Mollet–Soja–Xérès).

Adapted from a Stéphanie Le Quellec recipe (Stéphanie Le Quellec / Voici).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stéphanie Le Quellec / Voici (published as “Sauce Asperges (Mollet–Soja–Xérès)”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar