Orange Hollandaise Sauce

Prep Time 10 min
Cook Time 15 Min
Servings 1 1/2
Difficulty Moderate



  • Step 1

    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.

  • Step 2

    WHISK egg yolks and lemon juice in upper pan of double boiler until mixture thickens and doubles in volume, about 5 minutes. If egg yolks appear to be cooking too fast, immediately remove upper pan from heat and allow to cool a bit before proceeding.

  • Step 3

    DRIZZLE butter into egg yolk mixture, whisking until sauce is thickened and temperature reaches 160°F. Remove upper pan from heat. Whisk in marmalade, salt and cayenne pepper. Return to heat. Heat through, stirring constantly. Serve over cooked asparagus or Eggs Benedict.

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