Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Egg yolks 1 pn Salt -- to taste
1 lb Clarified butter -- at 1 pn Black pepper -- to taste
120 Degrees 1/8 c Fresh orange juice

STEP ONE: Prepare the Orange Hollandaise-- Whip the egg yolks with
orange juice until light and frothy.

CHEF'S 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 Stanley's 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

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