Ingredients
For Reduction:
1 tbsp Diced Shallots
6 ea Parsley Stems
5 ea Peppercorns
1 ea Bay Leaf
1 tsp Orange Zest
3 ea Oranges, Freshly Squeezed juice using reamer
½ lemon Freshly Squeezed Juice
1 cup White Wine
Hollandaise:
3 ea Egg Yolks
12 oz Clarified Butter
Salt and Pepper
Directions
For Reduction:
Cook all reduction ingredients over high heat to reduce. Once sauce has bubbled and reduced, strain ingredients and cool slightly.
Creating Finished Sauce:
In a double boiler, stir 3 egg yolks. To these egg yolks, add reduction while constantly stirring into the 3 egg yolks. Mixture will become thick, like mayonnaise.
Once thickened, remove from double boiler, slowly drizzle warm clarified butter while constantly whisking mixture.
Finish mixture with salt & pepper to taste and some additional orange zest.
Sauce is great for serving over poached salmon, (other tips here).
