Orange Hollandaise Sauce
- 4 large egg yolks
- 2 tablespoons Fresh lemon juice
- 1/2 cup butter, melted
- 1/4 teaspoon Salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup Smucker's® Natural Orange Marmalade Fruit Spread
- 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.