Orange Bearnaise Sauce
Description
This vibrant Orange Bearnaise Sauce offers a delightful twist on classic French preparations, combining the brightness of fresh orange juice with the herbal notes of tarragon and chervil. The sauce features a smooth, velvety texture achieved by tempering a cornstarch-thickened base into cool yogurt, creating a light yet rich coating for your dishes. It pairs beautifully with grilled chicken, steamed fish, or roasted vegetables, adding a sophisticated layer of flavor without the heaviness of traditional butter-based sauces. Easy to prepare with pantry staples, this vegetarian-friendly condiment brings a touch of elegance to everyday weeknight dinners or special occasion meals alike.Ingredients
Directions
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In a small bowl, whisk together the cold water and cornstarch until completely smooth and free of lumps.
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In a 1-quart nonstick saucepan, combine the cornstarch mixture, margarine, orange juice, finely chopped onion, dried chervil, dried tarragon, salt, and yellow food color.
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Place the saucepan over medium heat and stir constantly with a whisk or spatula.
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Continue stirring until the mixture thickens and comes to a gentle boil.
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Once boiling, continue to boil and stir for exactly 1 minute to cook out the raw starch flavor.
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Remove the saucepan from the heat immediately.
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Place the plain nonfat yogurt in a separate small bowl.
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Beat the yogurt vigorously with a fork until it is smooth and well-aerated.
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While continuing to beat the yogurt constantly with the fork, slowly pour the hot sauce mixture into the yogurt in a thin stream.
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Continue beating until the sauce is fully combined, creamy, and smooth.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 367.6kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 3.4g17%
- Cholesterol 0.2mg1%
- Sodium 776.6mg33%
- Total Carbohydrate 68.2g23%
- Dietary Fiber 0.1g1%
- Sugars 62.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, or microwave in 15-second intervals.
Microwave Method: To make this in the microwave, reduce the water by 1 tablespoon. Whisk water and cornstarch in a 2-cup microwavable measure. Stir in all ingredients except yogurt. Microwave uncovered on high for 2 minutes 30 seconds to 3 minutes 30 seconds, stirring every minute, until thickened. Temper into the yogurt as described in the main directions.
Ingredient Variations: For a richer flavor, you can substitute regular butter for margarine. Fresh tarragon or chervil can be used in place of dried; use 1 tablespoon of fresh herbs for every 1 teaspoon of dried.
Serving Suggestion: This sauce is excellent drizzled over grilled chicken breast, salmon fillets, or steamed asparagus.
