Asparagus sauces thought differently
Asparagus and hollandaise sauce – of course, that’s mandatory. But to be honest, after three weeks of the season it gets too difficult. That’s exactly why we’ve come up with a small series of sauces this year: a flash hollandaise, a bacon sauce, a strawberry chutney – and this tartare sauce for asparagus with grainy cream cheese instead of mayo.
The idea behind it is actually simple. What grows at the same time usually fits together. And as long as wild garlic is still available, it is simply part of spring for us. So let’s go with it. On the first try, Theres said that the sauce tasted much fresher than the classic version – and she was right. The grainy cream cheese makes the whole thing lighter without sacrificing creaminess.
The most important ingredients for tartar sauce for asparagus
- Grainy cream cheese– The heart of this variant. Instead of traditionally whipping up mayo, the grainy cream cheese creates a creamy base and a nice texture at the same time.
- Wild garlic– The seasonal star. Adds a garlicky depth to the sauce without the spiciness of raw garlic. When the season is over, homemade wild garlic pesto or simply double the amount of chives also works.
- chives– The second herbal classic. Provides the fine, slightly oniony note that simply belongs to asparagus.
- egg yolk– Brings the creaminess and binds the oil. Important: really fresh, preferably organic. Since the egg goes into the sauce raw, quality is not a detail here, but a must.
- Neutral oil– Sunflower or rapeseed oil works best. Olive oil would be too dominant and would kill the wild garlic. Allow to run in slowly, otherwise the emulsion will separate.
- Salt and pepper– Freshly ground from the mill. When it comes to asparagus sauces, it’s better to use salt a little more cautiously because the asparagus itself adds flavor.
This way, your tartar sauce with asparagus is guaranteed to be a success
The most important point first: the oil must be added slowly and in a thin stream, otherwise the sauce will separate. This is the only place where things can really go wrong.
Three points that we tried out:
- Tall vessel plus blender.This works better than any bowl with whisk. Put the rod all the way down, switch it on, then slowly pull it up – the sauce will draw itself.
- Egg yolks and cream cheese should be at room temperature.Straight from the fridge the whole thing becomes tough and emulsifies worse. Putting it out ten minutes in advance is enough.
- Herbs first coarsely, then finely.If you throw wild garlic and chives into the blender in pieces that are too large, fibers will get stuck. Cut to 2 cm beforehand – then the sauce will be really smooth.
What sets our recipe apart from the standard tartare is the base. Classically, a complete mayo is whipped up here, often refined with pickles and capers. We deliberately leave out the sourness because asparagus doesn’t need it. The grainy cream cheese brings a light freshness that mayo never has. If you still like a bit of acidity: a splash of lemon juice at the end and you’re done.
Tartar sauce for asparagus
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Ingredients
- 0.5 Federal chives
- 0.5 Federal Wild garlic or parsley as an alternative
- 1 egg yolk very fresh, organic quality
- 200 G grainy cream cheese
- 100 ml neutral oil e.g. sunflower or rapeseed oil
- Salt
- Pepper from the mill
Instructions
- Wash the chives and wild garlic, shake dry and cut into pieces about 2 cm in size. (1 minute)
- Put the egg yolk, grainy cream cheese and the herbs in a tall container. Briefly puree with the hand blender until the herbs are finely chopped. (1 minute)
- Slowly add the oil in a thin, even stream, moving the blender up and down slowly until the sauce is creamy and emulsified. (2 minutes)
- Season with salt and freshly ground pepper.
- Before serving, let sit in the fridge for about 10 minutes to allow the flavors to combine. (10 minutes)
Nutritional values
Frequently asked questions about tartare sauce for asparagus answered briefly
Sauce Tartare is a cold mayonnaise-based sauce from French cuisine. In our version, grainy cream cheese replaces the classic mayo, making the sauce lighter. It goes well with asparagus, fish, meat and even fondue.
It will last two to three days in the refrigerator in a closed jar. Since there are raw egg yolks in them, we wouldn’t store them any longer. It tastes best freshly prepared anyway.
Remoulade traditionally contains anchovies and is therefore significantly spicier. Tartare sauce relies on herbs and sometimes capers or cucumbers. Our version deliberately remains puristic so that the asparagus takes center stage.
Yes that works. Simply leave out the egg yolk and add a tablespoon of mustard instead. The consistency will be a little less creamy, but this is a safe option for pregnant women or those with egg allergies.
Both work. The taste contrast is a little more exciting with white asparagus because the herbs complement the mild asparagus nicely. The sauce also goes well with green asparagus, so wild garlic makes more sense in terms of taste anyway.
Would you like to cook again?
If you recreate the sauce, we would be happy to receive a photo on Instagram at @gernekochen – we would be happy to share the most beautiful pictures in our stories. And if you like the tartare, check out our other sauce recipes. There’s still a lot to come this season.
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