| 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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