Perfect for Spring orange hollandaise sauce over steamed or sautéed asparagus. Also, excellent over fresh sautéed salmon fillet.
3 egg yolks
3 Tbls. fresh orange juice
6 Tbls. unsalted butter, melted
Salt and white pepper
1 1/2 lbs. asparagus
Place a metal bowl over a sauce pan with simmering water and whisk egg yolks and orange juice until smooth and slightly thickened and will coat the back of a spoon.
Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper to taste.
Serve immediately over steamed/sauteed asparagus or cooked salmon fillet. May be kept warm over simmering water up to 30 minutes stirring occasionally.
