Sauce Maltaise is a classic French sauce - it is basically a hollandaise flavored with the zest and juice of blood oranges. It is an excellent accompaniment to asparagus.

1. Place the 4 tbsp. water, 2 tbsp. vinegar, a pinch each of cracked pepper and fine salt in a saucepan and reduce by two-thirds. 
2. Place the saucepan over a double boiler; add 1 tbsp. water and 5 egg yolks; gradually whisk in 500 g (18 oz.) butter, a little at a time, interspersing it with 3 - 4 tbsp. more water, to make a light sauce.
3. Once the sauce is nicely thickened, blend in the juice of 2 blood oranges with a big pinch of grated zest.