Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 large egg yolks
1 tablespoon fresh lemon juice
a pinch of freshly ground white pepper
1 stick (1/2 cup) unsalted butter, melted and cooled
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 a blood orange)
Preparation
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.
