Orange Hollandaise Sauce
12 egg yolks
1 lb clarified butter, at 120-degrees
1 pn salt, to taste
1 pn black pepper, to taste
1/8 c fresh orange juice
STEP ONE: Prepare the Orange Hollandaise
Whip the egg yolks with orange juice until light and frothy.
NOTE: The butter must be clarified (see prior post) and at 120-degrees for the next step.
SLOWLY add butter while constantly whipping egg mixture. Add salt and pepper to taste.