Maltaise sauce for asparagus
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Egg yolks |
| 1 | tablespoon | Fresh lemon juice |
| A pinch of freshly ground white pepper | ||
| 1 | Stick unsalted butter; melted and cooled | |
| ; (1/2 cup) | ||
| 1 | teaspoon | Grated orange zest; (preferably from a |
| ; blood | ||
| ; orange,available | ||
| ; seasonally at | ||
| ; specialty product | ||
| ; markets) | ||
| 1 | tablespoon | Plus 1 teaspoon fresh orange juice; (preferably from |
| ; ablood orange) | ||
Directions
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.