Orange Hollandaise Sauce

By McLean

Ingredients

• Use with one pound of cooked asparagus.
• 1/4 cup butter, softened
• 2 egg yolks
• 1/4 teaspoon finely shredded orange peel
• 1 teaspoon orange juice
• Dash of salt
• Dash of white pepper
• 1/4 cup sour cream

Preparation

Step 1

Divide butter in 3 portions. In a small saucepan, combine egg yolks and 1 portion of the butter. Cook and stir over heat until butter melts. Add another portion of the butter and continue stirring. As mixture thickens and butter melts, add remaining butter, stirring constantly. When butter is melted, remove from heat.

Stir in orange peel, orange juice and salt and white pepper. Return to low heat. Cook and stir until thickened, 2 to 3 minutes. Remove from heat. Blend hot mixture into sour cream.

Spoon the sauce over asparagus. Garnish with finely shredded orange peel, if desired.