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Poached Eggs with Asparagus and Hollandaise Sauce

Duration

50 minutes

Date & Time

Monday - July 20th, 2020 | 6:00pm
Monday - August 3rd, 2020 | 6:00pm
Monday - August 17th, 2020 | 6:00pm
Monday - August 31st, 2020 | 6:00pm

Booking Fee

15

Description

By: Chef Daniel Gamiche

Join French Chef Daniel Galmiche to learn how to make tone of his classics.

Michelin star chef since 1990, Daniel has been sharing some of his recipes with food.social’s followers on social media, and now will be available for a live session on zoom, where he will follow you on every step.

Ingredients

Don't forget to buy your ingredients before the class

1 kg small to medium green asparagus spears, woody ends discarded, peeled if
tough
4 tbsp white white vinegar
4 large eggs
sea salt and freshly ground pepper
1 recipe quantity Hollandaise Sauce


HOLLANDAISE SAUSE

Makes 425 ml
Preparation time: 5 minutes
Cooking time: 25 minutes
Ingredients:
2 tbsp white wine vinegar
2 large egg yolks, beaten
350 g butter, melted
juice of ½ lemon
sea salt and freshly ground black pepper

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