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
3 ea Egg Yolks
12 oz Clarified Butter
Salt and Pepper
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).