Serves: Makes 2 cups
- 1 cup (2 sticks) unsalted butter
- ½ cup freshly squeezed orange juice
- 3 large egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons grated orange zest
- 1 teaspoon minced canned chipotle chile in adobo sauce
- ¾ teaspoon coarse salt
- ¼ teaspoon freshly ground white pepper
Procedures:Hollandaise made in a blender has a fluffier, lighter texture than hand-whisked hollandaise. Finishing the sauce in the double boiler has two advantages: it ensures the yolks are heated to a safe temperature and it keeps the sauce warm for up to an hour before serving. The sauce can also be made ahead, chilled, and then gently reheated in the double boiler. The orange and the chile play off the richness of this buttery classic with a touch of sweet and a hint of heat. Serve with poached eggs for a new twist on Eggs Benedict, or spoon over steamed or roasted asparagus, roasted and peeled red peppers, or thickly sliced cooked beets.
- Heat the butter in a small saucepan over low heat until melted and hot. In a separate small saucepan, bring the orange juice to a boil and then keep it hot over low heat.
- Combine the egg yolks and lemon juice in a blender. With the motor running, add the hot orange juice in a slow, steady stream.
- With the motor still running, add the hot butter to the egg mixture in a slow, steady stream. Add the orange zest, chipotle chile, salt, and white pepper, and process until combined.
- Add water to a depth of 1 inch to the bottom of a double boiler and bring to a simmer over medium heat. Place the top of the double boiler over the simmering water. Transfer the contents of the blender to the top of the double boiler. Alternatively, use a heatproof bowl that will sit snugly over simmering water in a saucepan. Over medium-low heat use a standard whisk to whisk the sauce over very hot water for 5 to 7 minutes, or until the sauce is thickened and hot to the touch.
- Serve at once, or keep warm over hot water (not boiling) for up to 1 hour before serving.