Best Orange Hollandaise Sauce Recipes

ORANGE HOLLANDAISE SAUCE

Orange Hollandaise Sauce image

This is an amazing twist on hollandaise sauce! You will love it!

Provided by BetterCookingForSingleFathers

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 23m

Yield 6

Number Of Ingredients 5

Ingredients

4 egg yolks
6 tablespoons fresh orange juice, divided
¾ cup butter, cut into 1/4-inch slices, at room temperature
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

Place egg yolks and 1/4 cup orange juice in a heatproof bowl or in a double boiler set over simmering water, whisking constantly until warm and just starting to thicken, 1 to 2 minutes. Add butter, 1 slice at a time, whisking each addition until fully incorporated. Continue to whisk until sauce is thickened, 2 to 3 minutes.
Remove from heat and season with salt and black pepper. Thin sauce with remaining 2 tablespoons orange juice to reach desired consistency.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 2.1 g, Cholesterol 197.6 mg, Fat 26 g, Protein 2.1 g, SaturatedFat 15.6 g, Sodium 57.1 mg, Sugar 1.4 g

ORANGE HOLLANDAISE SAUCE

Orange Hollandaise Sauce image

Provided by Food Network

Number Of Ingredients 6

Ingredients

4 large egg yolks
1 tablespoon fresh orange or lemon juice
1/2 cup butter, melted
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley

Steps:

FILL the lower pan of a double boiler with about 2 inches of water. Bring to a boil over medium-high heat. Reduce heat to low.
BEAT egg yolks and orange juice in upper pan of double boiler with electric mixer on medium speed until mixture is thickened and doubled in volume, about 5 minutes.
PLACE the upper pan over simmering water in lower pan of double boiler. (The water should not boil or touch the bottom of the upper pot. Whisk constantly or the eggs may begin to cook.) Gradually drizzle in butter, whisking until sauce is thickened and temperature reaches 160degreesF. Remove upper pan from heat. Whisk in marmalade, salt and cayenne pepper. Return to heat and heat through, stirring constantly. Serve over cooked asparagus or Eggs Benedict.
TIP If a double boiler is not available, substitute a medium stainless steel bowl for the upper pan and a medium saucepan for the lower pan. Choose a bowl that has a diameter larger than that of the saucepan so that the bowl doesn't fall into the saucepan or touch the simmering water.