224 Orange Butter Sauce

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Egg yolks 2 2 2
Butter ½ cup 4 oz. 115 grams
Water ½ tbsp. ½ tbsp. 10 milliliters
White wine ¼ cup 2 fl. oz. 60 milliliters
Shallot 1 ¼ oz. 5 grams
Salt To season To season To season
White peppercorns To season To season To season
Nutmeg To season To season To season
Cayenne pepper To season To season To season
Orange rind ½ orange ½ orange ½ orange
Orange juice ½ orange ½ orange ½ orange
Tomato paste ½ tsp. ½ tsp. 5 milliliters


Method of Preparation

Soften butter and divide into 2-ounce pieces—finely dice shallot—grate rest of half small orange and squeeze juice from this half—measure wine.

Method of Cookery

  1. Place wine and shallot together. Reduce by boiling to teaspoons wine. (This may sound stupid, but it’s necessary.)
  2. Place wine, water, seasoning in top of double boiler over simmering water. Add tomato paste.
  3. Add orange zest and juice to yolks. Beat together and add to wine in double boiler.
  4. Beat in first 2 ounces of butter—when smooth, add remaining butter. Remove from heat and beat.
  5. Return to heat and beat until smooth and thick.
  6. Add 1 teaspoon hot water if it curdles.