Orange Hollandaise Sauce

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

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