This Citrus-Infused Hollandaise Sauce is a delightful twist on the classic French sauce, adding a refreshing burst of citrus flavor that's perfect for brightening up any dish. It's a simple yet elegant way to elevate your brunch game or impress at dinner.
Egg yolks are the base of the sauce, providing richness and helping to emulsify the mixture. Lemon juice and orange juice bring a refreshing acidity and citrusy aroma that cuts through the richness. Unsalted butter adds creaminess and smooth texture, while kosher salt and white pepper enhance the overall flavor profile. Finally, the fresh lemon zest and orange zest intensify the citrus notes beautifully.
This citrusy hollandaise pairs wonderfully with eggs benedict, grilled asparagus, or seared salmon. It also makes a delightful drizzle over roasted vegetables or a complement to chicken dishes.
Start by gathering all your ingredients because this sauce comes together quickly. In a heatproof bowl, whisk together the egg yolks, lemon juice, and orange juice. This initial mixture sets the foundation for the sauce, so whisk until it's well combined.
Next, you'll want to set up a double boiler. Place the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. This gentle heat prevents the eggs from scrambling. Whisk constantly for about 3-4 minutes until the mixture starts to thicken. You’ll notice it turning a paler yellow and getting creamy.
Now, it's time to incorporate the melted butter. Slowly drizzle it in while whisking continuously. This step is crucial for achieving that silky, smooth texture. Once all the butter is in, keep whisking until the sauce is thickened and fully combined.
Remove the bowl from the heat and stir in the salt, white pepper, lemon zest, and orange zest. These final touches add depth and brightness. Serve your hollandaise immediately, or keep it warm over a double boiler if needed.
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