Recipes

Melt the butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, usually about a minute. Poor the melted butter into a small bowl and set aside. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, salt, and cayenne pepper until smooth. Lightly beat the egg, adding just a bit of the sauce to temper it, then whisk the egg into the cornstarch mixture, along with the remaining 1/2 cup of buttermilk. Set the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a simmer. Cook, whisking, 30 seconds more. Remove the saucepan from the heat and whisk in the lemon or orange juice and the reserved butter. Serve warm over cooked, steamed, or roasted asparagus or on the side in a sauce dish or gravy boat.