Orange Hollandaise

Method

The sharp juice of Seville oranges, with its aromatic citrus smell, is a superb addition to a Hollandaise Sauce that is to be served with fish, or with vegetables, especially broccoli.

When Seville oranges are in season, replace the lemon juice in Hollandaise Sauce with an equal quantity of Seville orange juice, and stir in 1 dessertspoon of the finely grated zest. Throughout the rest of the year, use 1 tablespoon lemon juice, 1 tablespoon orange juice, and 1 dessertspoon finely grated zest of a sweet orange.

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