Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Meats
Fish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Blood orange or reg. ogange
1 Green onion, finely chopped
1 tb Dry white wine
1 tb White wine vinegar
3 tb Chicken stock
2 Egg yolks, slightly beaten
1/2 c Butter, cut in small pieces
1 t Lemon juice
Salt
White pepper
5 tb Fresh whipped cream *
* 3 to 5 tablespoons of REAL whipped cream...NO
substitutes.
This sauce needs to be made with extra care. Cut peel
from half the orange, removing only the colored
portion. Cut peel into fine narrow strips. Blanch peel
briefly in boiling water, if desired. Finely chop
peel, if desired; set aside. Juice orange; set aside.
In a small skillet, simmer green onion 5 minutes over
low heat in wine, vinegar and stock. Strain well,
discarding green onion; cool slightly. Place egg yolks
and wine mixture in a small enamel-lined saucepan.
Place over hot water or use a double-boiler. Water
should be barely simmering at any time. If mixture is
over heated it will curdle and must be remade from new
ingredients. Add butter, one piece at a time, mixing
well and making sure each piece is fully incorporated
before adding the next. If desired use a whisk to beat
butter into yolk mixture. When all butter has been
added, sauce should be fairly thick and creamy. Add
lemon juice, salt, white pepper, balnched orange peel
and juice. Fold in whipped cream before serving. Serve
immediately to prevent sauce from seperating. This
sauce is delicious with delicate fish or vegetable
dishes, such as asparagus. It is also very good with
broiled meat. Makes 4 servings.
