Recipe - Maltaise Asparagus Sauce

One half cup Unsalted Butter
3 lg Egg Yolks
1 One half teaspoon Hot Water
2 teaspoon Orange Juice
1 teaspoon Lemon Juice
1 teaspoon Minced Orange Zest
One fourth teaspoon Salt
2 ds Tabasco Sauce

Melt butter. Heat egg yolks and 1One half teaspoon water in top of double boiler
over simmering water, whisking constantly, until yolks triple in volume.
Remove pan from water; whisk butter very gradually into egg yolks. Whisk
in remaining ingredients. Let stand at room temperature until ready to
serve. Serve with cooked fresh asparagus. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip