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Orange Hollandaise Sauce

Rated as 3.5 out of 5 Stars

"This is an amazing twist on hollandaise sauce! You will love it!"
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23 m servings 246
Original recipe yields 6 servings (1 1/2 cup)


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  1. 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.
  2. Remove from heat and season with salt and black pepper. Thin sauce with remaining 2 tablespoons orange juice to reach desired consistency.


  • Cook's Tips:
  • Make the sauce over simmering water instead of over direct heat; too much heat will only cook the egg yolk rather than thicken the sauce. A bowl rather than the top pan of a double boiler makes whisking the sauce easier. Finally, softened butter blends in more readily than the more commonly used melted butter.
  • To prevent a skin from forming on top of the sauce, cover sauce loosely with a paper towel and set over pan of warm water until ready to serve.

Nutrition Facts

Per Serving: 246 calories; 26 2.1 2.1 198 57 Full nutrition

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I really loved this! I made it for Asparagus and can't wait to make it again for salmon and Eggs Benedict. Once you start on the double boiler, it needs full attention until done.

I'm sorry to say that I didn't care for this sauce. I never got to make it thick enough, and believe me, I tried. The orange flavor doesn't make it spectacular for me. I think the amount of butt...