This is another quick and easy sauce that really tastes elegant. And rather than fuss with the blender making a sauce from scratch, this is another one that takes advantage that a lot of the sauce-making effort has already been done for you by the nice folks at Best Foods (or Hellman’s). I think I first learned of this recipe from Chef Larry in San Diego in a cooking class. It’s been a big hit in this household ever since.
I always use this sauce on poached salmon, as shown in the photo. But it is also delicious on any fish, and many vegetables, like asparagus and artichoke. Try it and you’ll probably think of other ways to use it.
If you can use fresh tarragon and parsley it’s best. But if you use dried herbs from the spice jar, you might reduce the quantities by half, since the dried herbs are more potent.
2/3 cup mayonnaise
2 teaspoons orange zest (grated orange peel)
1/4 cup orange juice
2 teaspoons chopped tarragon
1 teaspoon chopped parsley
salt and pepper
Mix all the ingredients in a bowl and let it sit around a while for the flavors to blend, especially if you used dried herbs.
Man, that was a tough recipe, wasn’t it?