Orange Hollandaise

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 1 orange
  • 2 tablespoons sugar
  • 2 egg yolks
  • 1 tablespoon freshly squeezed orange juice
  • ½ pound unsalted butter (2 sticks), melted, kept warm
  • 3 drops Tabasco sauce
  • 1 lemon, juiced
  • salt


Wash the orange and cut off the zest—only the orange skin, not the white pith—in ½- by 3-inch strips. Put the zest in a small saucepan with 1 cup water and bring to a boil. As soon as it boils, drain and discard the water. Repeat the same process. For the third parboiling, use ½ cup water and the 2 tablespoons sugar. After the water comes to a boil, cook for 5 minutes, remove from the heat, and let the zest cool in the sugar syrup.

Whisk the egg yolks in a medium stainless steel metal mixing bowl over a pot of simmering water until thickened and warm, about 5 minutes. Add the orange juice and continue whisking for another 2 minutes.

Start adding the butter slowly, whisking all the time, until the butter is used up. Add the Tabasco and lemon juice and season with salt to taste. Add enough of the strained orange-zest syrup to achieve the desired consistency.