Recipe - Orange Hollandaise

2 cup Fresh orange juice
1 cup Unsalted butter
One half teaspoon Salt

(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman;
1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 1012 minutes. You
should have One fourth cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip