Blood Orange Hollandaise Recipes

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.

HOLLANDAISE SAUCE

Hollandaise Sauce image

Hollandaise, a sauce made from egg yolks and butter, is easy to make at home. Use it to dress up veggies, make the perfect Eggs Benedict or spoon over fish or chicken.

Provided by Sara Bir

Categories Breakfast Brunch Sauce

Time 20m

Number Of Ingredients 7

Ingredients

10 tablespoons (142 grams) unsalted butter, at room temperature, cut into 1 tablespoon pieces
3 egg yolks
1 tablespoon lemon juice
1 tablespoon water
1/4 teaspoon salt
Freshly ground black or white pepper
Pinch of cayenne pepper (optional)

Steps:

How to keep hollandaise warm before serving and how to store: You may hold the sauce for up to 30 minutes on the stovetop with the burner on its lowest setting. You may need to slide the pan on and off the burner in order for the hollandaise to not overheat and break. Refrigerate leftover hollandaise within 2 hours of making it and use the leftovers to spread on toast within 3 days. It does not reheat well, but if you decide to try to reheat it do so in a double boiler whisking continuously.

Nutrition Facts : Calories 161 kcal, Carbohydrate 0 g, Cholesterol 131 mg, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, Sodium 96 mg, Sugar 0 g, Fat 17 g, UnsaturatedFat 0 g

MALTAISE SAUCE

Maltaise Sauce image

Traditional hollandaise blends with blood orange juice to create a sweet, citrusy topping for cooked vegetables in this recipe from chef Michel Roux's "Sauces" cookbook.Also Try:Classic Hollandaise Sauce, Hollandaise with Mustard and Horseradish

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter
1 large or 2 small oranges, preferably blood oranges
1 tablespoon white-wine vinegar
1 teaspoon white peppercorns, crushed
4 large egg yolks
Coarse salt
Juice of 1/2 lemon

Steps:

Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
Bring a small pot of water to a boil over high heat; prepare an ice-water bath and set aside. Using a paring knife, remove zest from oranges in large strips, reserving oranges. Add zest to boiling water; cook until softened, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and very finely chop; set aside.
Squeeze juice from oranges into a small saucepan. Place saucepan over low heat and cook until juice is reduced by one third. Add zest to saucepan and remove from heat; set aside to cool.
In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon and orange juice mixture. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.

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