Name: Maltaise Sauce for Asparagus
Ingredients: 2 lg Egg yolks; 1 tb Fresh lemon juice; A pinch of freshly ground white pepper; 1 Stick unsalted butter; melted and cooled; ; (1/2 cup); 1 ts Grated orange zest; (preferably from a; ; blood; ; orange,available; ; seasonally at; ; specialty product; ; markets); 1 tb Plus 1 teaspoon fresh orange juice; (preferably from; ; ablood orange)

CATEGORY	CUISINE	TAG	YIELD
Eggs		April 1990	1	servings

INGREDIENTS

2	lg	Egg yolks
1	tb	Fresh lemon juice
		A pinch of freshly ground white pepper
1		Stick unsalted butter; melted and cooled
		; (1/2 cup)
1	ts	Grated orange zest; (preferably from a
		; blood
		; orange,available
		; seasonally at
		; specialty product
		; markets)
1	tb	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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