MirepoixHollandaise finished with blood orange juice and zest. Made for asparagus and almost nothing else.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Hard |
| Equipment | Heatproof bowl, whisk, zester |
| Mother sauce | Hollandaise |
Contains raw egg — not for pregnancy, young children or anyone immunocompromised.
- 3 pc — egg yolk
- 180 g — clarified butter
- 50 ml — blood orange juice
- 30 ml — water
- 3 g — salt
- Reduce the orange juice by half first. Unreduced, it carries too much water and the sauce goes loose within minutes.
- Build a Hollandaise using the reduced juice in place of the vinegar, and finish with a little grated zest off the heat.
Asparagus, poached white fish, purple-sprouting broccoli.
Compared with Hollandaise
- Added: blood orange juice 50 ml
- Not used: white wine vinegar, cracked black pepper, lemon juice
- Same amount: egg yolk 3 pc, clarified butter 180 g, water 30 ml, salt 3 g
Both recipes serve 4.
- One serving (1 of 4): clarified butter 45 g, blood orange juice 12.5 ml, water 7.5 ml, salt 0.75 g
- Double batch (8 servings): egg yolk 6 pc, clarified butter 360 g, blood orange juice 100 ml, water 60 ml, salt 6 g
In the same library
- Béarnaise — 25 min · Hard
- Choron — 30 min · Hard
- Mousseline — 22 min · Hard
- Noisette — 25 min · Hard
- Why an emulsion breaks — 8 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)