Orange Hollandaise

This elegant Orange Hollandaise is a bright, tangy twist on the classic French sauce, perfect for elevating brunch or light dinners. By simmering fresh orange juice into a concentrated syrup, you infuse the rich, creamy butter emulsion with a sophisticated citrus aroma. The result is a luxurious, velvety sauce that balances acidity and richness beautifully. It pairs wonderfully with poached eggs, asparagus, or steamed fish. While slightly more involved than standard hollandaise, the flavor payoff is immense. This dish feels special yet approachable, making it an ideal choice for weekend entertaining or a treat yourself moment. Serve warm for the best texture and flavor integration.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 968.4

Dietary: Gluten-free, Vegetarian

Description

This elegant Orange Hollandaise is a bright, tangy twist on the classic French sauce, perfect for elevating brunch or light dinners. By simmering fresh orange juice into a concentrated syrup, you infuse the rich, creamy butter emulsion with a sophisticated citrus aroma. The result is a luxurious, velvety sauce that balances acidity and richness beautifully. It pairs wonderfully with poached eggs, asparagus, or steamed fish. While slightly more involved than standard hollandaise, the flavor payoff is immense. This dish feels special yet approachable, making it an ideal choice for weekend entertaining or a treat yourself moment. Serve warm for the best texture and flavor integration.

Ingredients

2 cup Fresh orange juice
1 cup Unsalted butter
1/2 teaspoon Salt

Directions

1
Pour the fresh orange juice into a small saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to low and simmer gently, stirring occasionally, until the juice reduces to a thick, syrupy consistency, about 10-12 minutes.
3
Check that you have approximately 1/4 cup of orange syrup remaining, then remove from heat and set aside to cool slightly.
4
In a separate small saucepan, melt the unsalted butter over low heat until it is hot but not boiling.
5
Using a blender or food processor, combine the reduced orange syrup and the melted butter.
6
Blend on high speed, slowly drizzling in the melted butter to create a smooth emulsion.
7
Continue processing for a few seconds until the sauce is thick and creamy.
8
Stir in the salt to taste.
9
Serve the sauce immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 968.4kcal

% Daily Value *
Total Fat 97.4g150%
Saturated Fat 61.4g307%
Cholesterol 258.0mg86%
Sodium 4879.8mg204%
Total Carbohydrate 26.5g9%
Dietary Fiber 0.5g2%
Sugars 20.3g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is adapted from "The New Basics" by Julee Rosso and Sheila Lukins (Workman; 1989).

Storage: Hollandaise sauces do not store well due to the emulsion. It is best made fresh and served immediately. If you must prepare ahead, keep the orange syrup and melted butter separate and combine just before serving.

Tip: Ensure your butter is melted but not browned for the cleanest flavor. If the sauce breaks (separates), you can rescue it by adding a teaspoon of hot water and blending vigorously.

Variation: Add a pinch of cayenne pepper or zest of a lemon for an extra layer of complexity.

Keywords: orange hollandaise, citrus sauce, breakfast sauce, brunch recipe, eggs benedict, asparagus sauce, vegetarian, emulsion, fresh orange juice, butter sauce, gourmet breakfast, easy hollandaise, weekend cooking, citrus butter, rich sauce, classic french, morning meal, food pairing, homemade sauce, culinary basics

Read it online: https://www.chefs-mate.com/recipe/orange-hollandaise/