Sauce for asparagus a la hollandaise

A low calorie variant of the real HollandaiseMy mother made her that way. I think it's delicious, easy to prepare and to put into the pot.

Sauce for asparagus:


  • 40 g of butter
  • 40 g of flour
  • 1 egg yolk or 2 yolks, as you like
  • about 50 - 100 g pieces of butter
  • Lemon juice to taste
  • some pepper from the mill
  • about 400 cc of asparagus cooking water (I cook the asparagus lying in a little water in a pan with lid, with a little salt, a little more sugar a pinch of vegetarian broth, and a tablespoon of butter, icy)


  1. Melt the butter in the pot, add the flour, stir with the whisk and sauté.
  2. Gradually deglaze with the hot asparagus cooking water (keep asparagus warm) with further stirring. If the consistency is too thick, add some more water as it gets a little thicker through the butter and yolk.
  3. Mix the egg yolk in a cup with a little water. Put the egg yolk with the pieces of butter in the pot and whip until creamy with the blender or hand mixer.
  4. Season with lemon juice, salt and pepper to taste.

You can change with some cream and / or egg yolks. Do not let the sauce boil anymore, it will otherwise coagulate! (the yolk is no longer raw due to the hot sauce)

Variation: Very tasty also wild garlic or chives or parmesan.

What is essential is the consistency that results from the blending.

Bake coconut, etc. from leftover egg whites.

A picture comes later ... I hope this sauce tastes you, lower calorie than a hollandaise, it is definitely and delicious than such ready-bag sauces too.

Asparagus sauce Fleurette (easier then hollandaise) | September 2020