Try this Maltaise Sauce for Asparagus recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 1 servings | ||
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Calories: 868 | ||
Calories from Fat: 650 (75%) | ||
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Amt Per Serving | % DV | |
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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
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