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Orange Sauce
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Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Make this sauce not more than 5-10 minutes before serving./This sauce can separate so be careful./Serve with fish, seafood, grilled or poached chicken, asparagus, brocolli, cauliflower, brussel sprouts
 

Recipe's Ingredients

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  • 2 egg yolks
  • 100 g butter
  • 60 ml orange juice
  • 60 ml orange curacao
  • 60 ml white vinegar
  • 60 ml white wine

  • Recipe preparation steps

  • 1
    Proceed as for a Hollandaise sauce : Squeeze two oranges and place juice in a small pan with Curacao, vinegar and white wine. Bring to the boil and reduce by two-thirds; you should have about one-third of a cup of liquid left.
  • 2
    Pour reduction into a stainless steel bowl with the egg yolks, whisking as you pour. Whisk the egg yolk mixture over boiling steamer water until the mixture is frothy, thick and creamy : Dont let it go to scrambled eggs, keep the whisk going and remove the bowl from heat when the sabayon is ready.
  • 3
    Gradually whisk in the soft butter, a bit at a time, as if you were making a mayonnaise. Store in a warm place until required and give it a whisk every now and then.
  • Ready !