- 4 egg yolks
- 6 tablespoons fresh orange juice, divided
- 3/4 cup butter, cut into 1/4-inch slices, at room temperature
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- Place egg yolks and 1/4 cup orange juice in a heatproof bowl or in a double boiler set over simmering water, whisking constantly until warm and just starting to thicken, 1 to 2 minutes. Add butter, 1 slice at a time, whisking each addition until fully incorporated. Continue to whisk until sauce is thickened, 2 to 3 minutes.
- Remove from heat and season with salt and black pepper. Thin sauce with remaining 2 tablespoons orange juice to reach desired consistency.
08/08/2019
recipepes.com
orange hollandaise sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
