Orange Béarnaise Sauce
Gourmet
Orange Béarnaise Sauce
Gourmet
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1/4 cup tarragon wine vinegar 2 tablespoons minced shallot 2 tablespoons minced fresh tarragon or 2 teaspoons dried 1/2 teaspoon freshly grated orange rind 3 tablespoons fresh orange juice 1/4 teaspoon salt 1/4 teaspoon white pepper 3 large egg yolks 2 sticks (1 cup) unsalted butter, melted and cooled slightly Directions: In a small heavy saucepan, combine the vinegar, the shallot, the tarragon, the rind, the orange juice, the salt, and the white pepper, bring to a boil, and reduce it over moderately high heat to about 2 tablespoons. Transfer the mixture to a blender or food processor, add the yolks, and turn the motor on and immediately off. With the motor running add the butter in a stream. Transfer the sauce to a bowl and keep it warm, its surface covered with a buttered round of wax paper, in a saucepan of warm water. Makes about 1 cup.
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