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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 650 (75%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 130.8mg||5 %|
|Potassium 324.8mg||9 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.6g|
|Protein 43.2g||62 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 868
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!