Maltaise sauce for asparagus

Yield: 1 servings

Measure Ingredient
2 larges Egg yolks
1 tablespoon Fresh lemon juice
\N \N A pinch of freshly ground white pepper
1 \N Stick unsalted butter; melted and cooled
\N \N ; (1/2 cup)
1 teaspoon Grated orange zest; (preferably from a
\N \N ; blood
\N \N ; orange,available
\N \N ; seasonally at
\N \N ; specialty product
\N \N ; markets)
1 tablespoon Plus 1 teaspoon fresh orange juice; (preferably from
\N \N ; ablood orange)

In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well.

Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.

Makes about 1 cup.

Gourmet April 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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