Blood Orange Hollandaise Sauce
Makes about 3/4 cup
3 large egg yolks
1 teaspoon dry mustard
1 tablespoon fresh lemon juice
3 tablespoons fresh blood orange juice
1 cup unsalted butter, melted and kept hot
Salt and pepper
1. Put the yolks, mustard, lemon and orange juice into a blender or food processor.
2. Turn the machine on, and add the melted hot butter in a slow steady stream until the sauce is thickened. Season with salt and pepper, and serve warm over cooked vegetables such as asparagus, broccoli or cauliflower.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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