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Orange Hollandaise

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Ingredients 3 ingredients

  1. 1 c Unsalted butter
  2. 2 c Fresh orange juice
  3. 1/2 t Salt
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. (From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989)
  2. Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cupes; serves 4.

Plating

Cookware for this recipe

  • Saucepan
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from lizquilty.com (http://lizquilty.com/SAUCES.TXT), file Recipes/lizquilty.com/SAUCES.TXT in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.