Orange Hollandaise Sauce

Name: Orange Hollandaise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 1/2
Cuisine: American
Ingredients: 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

Prep Time 10 min

Cook Time 15 Min

Servings 1 1/2

Difficulty Moderate

Ingredients

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

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.