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Citrus Hollandaise Sauce

Omitting the vinegar used in traditional hollandaise and using citrus juice instead turns out a creamy sauce that is sweeter than the original.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Martha Stewart Living, December/January 2015

Ingredients

  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 5 large egg yolks
  • 1/4 teaspoon white-wine vinegar
  • Coarse salt
  • Pinch of cayenne pepper
  • 3 sticks unsalted butter, melted

Directions

  1. Combine orange and lemon juices in a bowl. Whisk together egg yolks and 2 tablespoons water in a heatproof bowl set over a pot of simmering water until mixture foams and begins to thicken, about 1 minute. Add half of citrus juices and cook, whisking constantly, until thickened slightly, 1 to 2 minutes more.

  2. Puree yolk mixture, remaining citrus juices, lemon zest, vinegar, 1/4 teaspoon salt, and cayenne in a blender until mixture thickens. With blender on low speed, add butter in a slow, steady stream until combined. Serve warm. Sauce can be stored in refrigerator in an airtight container up to 1 day. Gently warm before serving.

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