Orangeaise – Bearnaise sauce based on orange and olive oil

Ingredients for 4 servings:

• 1 organic orange(s), peeled and zested
• 100 ml orange juice, freshly squeezed
• 100 ml dry white wine
• 1 m.-large shallot(s)
• 1 sprig(s) tarragon, fresh or frozen, alternatively dried
• Salt and pepper, white, from the mill
• 2 egg yolks, size M
• 50 g butter, liquid
• 50 g olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

For the reduction, finely chop the shallot, slice the tarragon leaves, and crumble the frozen tarragon slightly. Bring to a boil with white wine, orange juice, and 1/4 of the orange zest (reserve the remainder for garnish), salt, and pepper. Bring to a boil over high heat until the liquid reduces to about 50–60 ml. Strain through a fine-mesh sieve, squeezing the shallots and tarragon well. Mix the reduction with the two egg yolks. Whisk in a double boiler until thickened. Then, in a thin stream, add the olive oil and butter mixture, stirring constantly. Season to taste with salt and pepper. This goes well with lightly seared meats, fish, scallops, and asparagus. In the photo, I’ve served it with seared rabbit inner fillets and steamed fennel. This makes about 2–3 tablespoons of sauce per person. If you need more, increase the quantity.