I need a second opinion on sauces for tonight's Valentine's Day dinner?!


Question: I am preparing a very nice meal for us tonight for dinner. I am preparing 2 very nice filet migons with a nice merlot mushroom sauce. Second, I was going to prepara roasted aspargus and potato gratin and a raspberry white chocolate cake for dessert. My question, should I serve a hollandaise sauce with the aspargus or is 2 sauces too much? I am thinking it is, but I would like a second opinion. Thanks!


Answers: I am preparing a very nice meal for us tonight for dinner. I am preparing 2 very nice filet migons with a nice merlot mushroom sauce. Second, I was going to prepara roasted aspargus and potato gratin and a raspberry white chocolate cake for dessert. My question, should I serve a hollandaise sauce with the aspargus or is 2 sauces too much? I am thinking it is, but I would like a second opinion. Thanks!

On any other nite, it might be too much, but for Valentine's I think it sounds wonderful! Either way you are fine. I think the creamy richness of the hollandaise would be a great combo with the smoky fruitiness of the other sauce. My mouth is watering as I type this, you sound like a great cook!

I am a fan of sauces so I wouldn't mind, especially if they complimented each other. Is your significant other a fan of sauces too? You might offer the second sauce on the side and then she/he can add it.

Actually you would be adding a third sauce as the potato gratin is essentially potatoes in a creamy cheese sauce. I'd skip the hollandaise in favour of the pure taste of the vegetable. But be sure and season properly.

Beurre Blanc is a little easier to make. Just a warning though...it stinks to high heaven when you are taking the vinegar and shallots to almost dry (au sec).

I leave the cream out of beurre blanc, but this recipe has it. It stabilizes it some to keep it from breaking.

Good luck!

leave off the hollandaise. The roasted asparagas is perfect on its own with the other lovely dishes you have planned. Happy Valentine's Day!

i would make the hollandaise sauce and add a little dijion mustard to taste it goes real well with the aspargus and 2 sauces are not too much in my book i am a saucey type chef so go for it and enjoy





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