2 lb.
asparagus, remove tough parts, steam till tender.
1 cup
unsalted butter, melted
2-3 egg
yolks
2 Tblsp. sweet cicely, chopped
1/8 tsp.
white pepper
1/8 tsp.
salt
Heat egg
yolks in metal bowl over low heat (or use double boiler), beating with wire
whip during cooking till eggs thicken to consistency of yogurt. Add sweet cicely. Dribble in melted butter while continuing to
use wire whip on eggs (emulsifying). Add
salt and pepper to taste.
Adding
shallot, white wine and tarragon instead of cicely would make this a béarnaise
sauce.
Using pan dripping instead of butter would make this a
savory egg emulsion sauce.
To repair a broken sauce (when eggs and oil separate) start over with
other eggs and add broken sauce instead of oil.
A good
rule for egg emulsion is 1/2 cup oil or butter per egg. Some recipes allow for 3/4 cup but there is
greater risk of breaking the sauce.