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| Orange Hollandaise Sauce |
"This is an amazing twist on hollandaise sauce! You will love it!"
Ingredients :
- 4 egg yolks
- 6 tablespoons fresh orange juice, divided
- 3/4 cup butter, cut into 1/4-inch slices, at room temperature
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 23M |
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- 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.
Notes :
- 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.
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