Orange Sabayon Cream




From the Chez Boucher Cooking School in Hampton 1 blood orange, juiced and zest 1 cup champagne 1 cup fish stock 1/2 cup orange juice 1 each shallot, minced 8 each egg yolks Place the blood orange juice, champagne, fish stock, orange juice, and minced shallot in a small saucier and reduce on medium high heat until a half cup of liquid remains. Place the egg yolks in a medium stainless steel mixing bowl. Blend in the reduction liquid, place the bowl over a pot of simmering water and whisk vigorously until smooth, light and creamy. Adjust seasonings with salt and white pepper if needed and finish the sauce with a pinch of freshly grated nutmeg. <b>French Terms</b> Chiffonade: To cut into "ribbons' tuille SAbayonne Maltaise Amuse Bouche Herbs D' Provence Coulis puree of itself Tourneau football cut with seven sides. Mise en place <i>Read more about the Chez Boucher Cooking School in the April issue's "Cuisine" section.</i>
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