| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables, Eggs, Dairy |
German |
Fish, German, Meats, Sauces, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Blood orange or reg. ogange |
| 1 |
|
Green onion, finely chopped |
| 1 |
T |
Dry white wine |
| 1 |
T |
White wine vinegar |
| 3 |
T |
Chicken stock |
| 2 |
|
Egg yolks, slightly beaten |
| 1/2 |
c |
Butter, cut in small pieces |
| 1 |
t |
Lemon juice |
|
|
Salt |
|
|
White pepper |
| 5 |
T |
Fresh whipped cream * |
INSTRUCTIONS
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. "Best of German Cooking" Edda Meyer-Berkhout.
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