Hollandaise, the classic sauce for dressing warm asparagus in France, is usually flavored with lemon. The orange juice used in this recipe is a nice change of pace and goes particularly well with the vegetable. Keep in mind these few simple tips: Make the sauce over simmering water instead of over direct heat; too much heat will only cook the egg yolk rather than thicken the sauce. A bowl rather than the top pan of a double boiler contributes to a smoother whisking of the sauce. And finally, softened butter blends in more readily than the more commonly used melted butter.
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