Mix the asparagus stock (possibly boiled peel) with powdered milk, pour in white wine and season with salt, pepper and turmeric powder, whisk in the starch and bring to the boil until it has a creamy consistency. Season with Cremefine, lime juice and a little sweetness.
Enriched with tarragon, this sauce is ideally transformed into a bernaise; with pickled, green pepper or white pepper berries - each grounded in a mortar - you conjure up a delicious pepper sauce!