Welcome to a zesty twist on a classic! This Citrus Zest Hollandaise is a bright, flavorful variation that's perfect for adding a pop of sunshine to your breakfast or brunch dishes. Whether you're an experienced cook or a beginner, this recipe is a delightful way to jazz up your meals.
Egg yolks are the base of this hollandaise, providing a rich, creamy texture. Lemon juice and orange juice bring a bright acidity that balances the richness of the yolks and butter. The unsalted butter, when melted and incorporated, adds a luxurious, silky finish to the sauce. A pinch of salt and white pepper enhances the overall flavor without overpowering it. Finally, the lemon zest and orange zest introduce a fresh, aromatic element that elevates the sauce.
This vibrant hollandaise sauce is perfect over eggs Benedict, poached fish, or steamed asparagus. For a delightful brunch, try it drizzled over avocado toast or roasted potatoes. Its bright citrus notes pair well with dishes that have earthy or savory elements.
Start by setting up a double boiler. Fill a saucepan with a couple of inches of water and bring it to a simmer over medium heat. You don’t want the water boiling too vigorously, just a gentle simmer will do. In a heatproof bowl that fits snugly over the saucepan, combine the egg yolks, lemon juice, and orange juice. Place the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water.
Begin whisking the egg mixture continuously. This step requires a bit of elbow grease, but it’s essential to prevent the eggs from scrambling. Keep whisking until the mixture thickens and becomes pale. This should take about 3 to 5 minutes. You’re looking for a consistency that coats the back of a spoon.
Once thickened, slowly drizzle in the melted butter, whisking vigorously as you go. This emulsifies the butter into the eggs, creating a creamy, cohesive sauce. Don’t rush this step; adding the butter too quickly can cause the sauce to separate. Continue whisking until all the butter is incorporated and the sauce is thick and glossy.
Remove the bowl from the heat and stir in the salt, white pepper, lemon zest, and orange zest. Taste and adjust the seasoning if needed. Your Citrus Zest Hollandaise is now ready to serve or can be kept warm over a water bath until you're ready to use it.
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