Preparation:
pare zest from orange, cut into strips blanch zest in boiling water for a few seconds mince and set aside squeeze juice from orange half, strain, and set aside combine scallions, wine, vinegar, and stock in a saucepan, over a moderate flame heat to a boil, reduce heat, and simmer for 5 minutes strain well, discarding solids allow to cool combine strained mixture and egg yolks in a double-boiler, over a low flame whisk in butter, one piece at a time, until melted whisk in lemon juice, salt, pepper, zest, and orange juice remove from heat fold in whipped cream serve warm or at room temperature, with fish or asparagus |
