| 1 | * 3 to 5 tablespoons of real whipped cream...no substitutes. |
| 2 | This sauce needs to be made with extra care. |
| 3 | Cut peel from half the orange, removing only the colored portion. |
| 4 | Cut peel into fine narrow strips. |
| 5 | Blanch peel briefly in boiling water, if desired. |
| 6 | Finely chop peel, if desired; set aside. |
| 7 | Juice orange; set aside. |
| 8 | In a small skillet, simmer green onion 5 minutes over low heat in wine, vinegar and stock. |
| 9 | Strain well, discarding green onion; cool slightly. |
| 10 | Place egg yolks and wine mixture in a small enamel-lined saucepan. |
| 11 | Place over hot water or use a double-boiler. |
| 12 | Water should be barely simmering at any time. |
| 13 | If mixture is over heated it will curdle and must be remade from new ingredients. |
| 14 | Add butter, one piece at a time, mixing well and making sure each piece is fully incorporated before adding the next. |
| 15 | If desired use a whisk to beat butter into yolk mixture. |
| 16 | When all butter has been added, sauce should be fairly thick and creamy. |
| 17 | Add lemon juice, salt, white pepper, balnched orange peel and juice. |
| 18 | Fold in whipped cream before serving. |
| 19 | Serve immediately to prevent sauce from seperating. |
| 20 | This sauce is delicious with delicate fish or vegetable dishes, such as asparagus. |
| 21 | It is also very good with broiled meat. |
| 22 | Makes 4 servings. |
| 23 | "best of german cooking" edda meyer-berkhout |
