Asparagus with mousseline sauce (Asperges sauce mousseline) from Luke Nguyen's France: A Gastronomic Adventure (page 16) by Luke Nguyen

  • asparagus
  • Sichuan pepper
  • butter
  • verveine leaves
  • egg yolks
  • borage flowers
  • confit orange

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai basil for verveine leaves. Begin recipe 2 days ahead.

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