Orange Hollandaise Sauce
Prep Time 10 min
Cook Time 15 Min
Servings N/A
Difficulty Moderate
Ingredients
- 4 large egg yolks
- 2 tbsps. fresh lemon juice
- 1/2 cup butter, melted
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/4 cup Smucker’s® Natural Orange Marmalade Fruit Spread
Directions
- 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.
Serving size
(1/4 cup)
- Calories 180
- Calories from Fat140g
- Total Fat 16g
- Saturated Fat 9g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 140mg
- Sodium 200mg
- Potassium 0mg
- Total Carbohydrates 8g
- Dietary Fiber 0g
- Sugars 7g
- Protein 2g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet