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MALTAISE SAUCE FOR ASPARAGUS

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)
1 tablespoon plus 1 teaspoon fresh orange juice (from a blood orange)

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.

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