| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
April 1990 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1 |
T |
Fresh lemon juice |
|
|
A pinch of freshly ground |
|
|
white pepper |
| 1 |
|
Stick unsalted butter |
|
|
melted and cooled |
|
|
1/2 cup |
| 1 |
t |
Grated orange zest |
|
|
preferably from a |
|
|
blood |
|
|
orangeavailable |
|
|
seasonally at |
|
|
specialty product |
|
|
markets |
| 1 |
T |
Plus 1 teaspoon fresh orange |
|
|
juice preferably from |
|
|
ablood orange |
INSTRUCTIONS
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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“You’re never too young for God”