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Ingredientes
- 2 lrg egg yolks
- 1 Tbsp. fresh lemon juice a healthy pinch of freshly grnd white pepper
- 1 stk unsalted butter melted and cooled (1/2 c.)
- 1 tsp grated orange zest (preferably from a blood orange,available seasonally at specialty product markets)
- 1 Tbsp. plus 1 tsp. fresh orange juice (preferably from ablood orange)
Direcciones
- In a blender or possibly food processor put the egg yolks, the lemon juice, a healthy pinch
- of salt, and the white pepper and with the motor running add in the butter in
- a stream. Add in the zest and the orange juice and blend the mix well.
- Force the mix through a fine sieve set over a small bowl and keep it hot, its surface covered with a buttered round of wax paper, set in a pan
- of hot water. Serve the sauce over asparagus.
- Makes about 1 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 184g | |
| Calories 932 | |
| Calories from Fat 887 | 95% |
| Total Fat 100.73g | 126% |
| Saturated Fat 61.3g | 245% |
| Trans Fat 0.0g | |
| Cholesterol 663mg | 221% |
| Sodium 29mg | 1% |
| Potassium 128mg | 4% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.44g | 2% |
| Protein 6.59g | 11% |
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