Orange Hollandaise Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12: Egg yolks,
1 pinch: Salt, to taste
1 lbs: Clarified butter, at
1 pinch: Black pepper, to taste
120: Degrees,
1/8 cup: Fresh orange juice,
Directions:
STEP ONE: Prepare the Orange Hollandaise-- Whip the egg yolks with
orange juice until light and frothy.
CHEFS 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 Stanleys 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
Source from luhu.jp
orange juice until light and frothy.
CHEFS 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 Stanleys 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
Source from luhu.jp