You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally. Martha Stewart Living, May 2007
Category: Marinades and Sauces
Cuisine: not set
5 teaspoons fresh tangerine or orange juice
2 tablespoons fresh lemon juice
5 large egg yolks
2 tablespoons water
1/4 teaspoon tangerine or orange zest finely grated
1/4 teaspoon white-wine vinegar
Coarse salt
Pinch of cayenne pepper
1 1/2 cups (3 sticks) unsalted butter melted
1 center-cut (@ 2 lbs) salmon fillet skinned
Freshly ground white pepper
1 tangerine or orange thinly sliced into rounds
1 lemon thinly sliced into rounds
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