Orange hollandaise sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Egg yolks | |
| 1 | pounds | Clarified butter -- at |
| 120 | Degrees | |
| 1 | pinch | Salt -- to taste |
| 1 | pinch | Black pepper -- to taste |
| ⅛ | cup | Fresh orange juice |
Directions
STEP ONE: Prepare the Orange Hollandaise-- Whip the egg yolks with orange juice until light and frothy.
CHEF'S NOTE: The butter must be clarified and at 120-degrees for the next step.
STEP TWO: SLOWLY add butter while constantly whipping egg mixture.
Add salt and pepper to taste.
For an example of one of Chef Stanley's recipes using Orange Hollandaise Sauce, see Salmon a la Michael in this cookbook.
Recipe By : Michael Stanley of The Lark and The Dove, Atlanta From: Marjorie Scofield Date: 09-30-95 (00:44) (160) Fido: Recipes
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