YIELD: Makes about 1 cup


2 large egg yolks 1 Tbsp. fresh lemon juice A pinch of freshly ground white pepper 1 stick (1/2 c.) unsalted butter, melted and cooled (clarified) 1 tsp. grated orange zest (preferably from a blood orange, available seasonally at specialty product markets) 1 Tbsp., plus 1 tsp. fresh orange juice (preferably from a blood orange)


In a blender or food processor put the egg yolks, 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. This sauce can be served over fish entrees.