Maltaise Sauce for Asparagus

1. 1

   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.

2. 2

   Add the zest and the orange juice and blend the mixture well.

3. 3

   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.

4. 4

   Serve the sauce over asparagus.

* Per serving · 4 servings · Values may vary.