Orange Hollandaise Sauce Recipe - Cooking Index
Orange Hollandaise Sauce Recipe - Cooking Index
| 12 | Egg yolks | |
| 1 lb | 454g / 16oz | Clarified butter - at 120-degrees |
| 1 | Salt - to taste | |
| 1 | Black pepper - to taste | |
| 1/8 cup | 29ml | Fresh orange juice |
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.
Source:
Michael Stanley of The Lark and The Dove, Atlanta
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