Citrus Hollandaise Sauce Recipes

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3-CITRUS HOLLANDAISE SAUCE

Make and share this 3-Citrus Hollandaise Sauce recipe from Food.com.

Provided by Kellie in SLO

Categories     Sauces

Time 9m

Yield 4 serving(s)

Number Of Ingredients 7



3-Citrus Hollandaise Sauce image

Steps:

  • Place butter, lime juice, lemon juice and salt in a microwave safe bowl.
  • Microwave on HIGH power until butter melts, about 1 minute.
  • Whisk to cool slightly.
  • Add egg yolks and whisk until well blended.
  • Cover with plastic wrap and microwave on Medium (50%) 15 seconds.
  • Whisk until blended.
  • Repeat twice until sauce is thickened.
  • Whisk in red pepper sauce and orange juice.
  • Serve warm.

8 tablespoons unsalted butter
2 tablespoons fresh lime juice
2 teaspoons fresh lemon juice
1 pinch salt
4 large egg yolks
1 dash hot red pepper sauce
2 tablespoons fresh orange juice

CITRUS HOLLANDAISE SAUCE

Omitting the vinegar used in traditional hollandaise and using citrus juice instead turns out a creamy sauce that is sweeter than the original.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Yield Makes 2 cups

Number Of Ingredients 7



Citrus Hollandaise Sauce image

Steps:

  • Combine orange and lemon juices in a bowl. Whisk together egg yolks and 2 tablespoons water in a heatproof bowl set over a pot of simmering water until mixture foams and begins to thicken, about 1 minute. Add half of citrus juices and cook, whisking constantly, until thickened slightly, 1 to 2 minutes more.
  • Puree yolk mixture, remaining citrus juices, lemon zest, vinegar, 1/4 teaspoon salt, and cayenne in a blender until mixture thickens. With blender on low speed, add butter in a slow, steady stream until combined. Serve warm. Sauce can be stored in refrigerator in an airtight container up to 1 day. Gently warm before serving.

2 tablespoons fresh orange juice
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
5 large egg yolks
1/4 teaspoon white-wine vinegar
Coarse salt
Pinch of cayenne pepper
3 sticks unsalted butter, melted

LAMB CHOPS WITH MINTED HOLLANDAISE SAUCE

Instead of the traditional mint sauce, lamb chops are served here with a creamy hollandaise sauce flavored with fresh mint. The sauce is not difficult to make, as long as it is cooked over gentle heat. Enjoy!

Provided by Sharon123

Categories     Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9



Lamb Chops With Minted Hollandaise Sauce image

Steps:

  • Brush the chops on both sides with a little oil and season with black pepper.
  • Put the chops under the broiler, 4 inches from the heat, and cook for 3-4 minutes on each side for medium-rare chops, slightly longer for well-done.
  • Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.
  • Good served with asparagus and a carrot salad.
  • Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
  • Put over a saucepan of simmering water and whisk until thick.
  • Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.
  • Stir in the fresh mint and season with salt and pepper to taste.
  • Transfer to a gravy boat and serve immediately.
  • Variation: Lemon and Thyme Hollandaise: Make the sauce as directed, substituting 1 tsp grated lemon zest and 1 tbls chopped fresh thyme for the chopped mint.
  • Serve with the lamb chops.

4 shoulder lamb chops
olive oil
salt and black pepper
2 teaspoons lemon juice
2 teaspoons white vinegar
3 egg yolks, at room temperature
1/4 lb unsalted butter
2 tablespoons chopped of fresh mint
salt and pepper, to tast

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