This Citrus Herb Hollandaise Sauce is a refreshing twist on a classic. With hints of lemon and orange, it's a bright addition to any brunch spread or dinner.
The foundation of this sauce is egg yolks, which give it a silky texture. We use unsalted butter because it allows you to control the seasoning. The combination of lemon juice and orange juice brings a tangy sweetness that makes this sauce stand out. A pinch of salt enhances all the flavors, while cayenne pepper adds just a hint of heat. Fresh dill and parsley provide an aromatic lift and a pop of color. Finally, orange zest intensifies the citrus notes and adds a lovely fragrance.
This sauce pairs beautifully with eggs Benedict, grilled fish, or roasted asparagus. It also makes a delightful topping for steamed vegetables or drizzled over a simple poached chicken breast.
Start by melting the butter. Place it in a small saucepan over low heat, letting it melt completely until it just starts to bubble. Meanwhile, grab a stainless steel bowl and whisk together the egg yolks, lemon juice, orange juice, salt, and cayenne pepper. You want a smooth, well-combined mixture before moving on.
Next, set up a double boiler by placing your bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water to avoid cooking the eggs too quickly. Whisk continuously. As the mixture heats, you’ll notice it beginning to thicken—this is your cue to start adding the melted butter gradually. Keep whisking vigorously until your sauce turns thick and glossy.
Once you’ve achieved that perfect consistency, remove the bowl from the heat. Stir in the fresh dill, parsley, and orange zest. Mix until everything is evenly distributed. Your sauce is ready to serve immediately, but if you’re not quite ready yet, you can cover it and keep it warm for up to 30 minutes.
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