Blood Orange Hollandaise Recipes

BLOOD ORANGE RECIPES: CITRUS SALAD & MORE!

Steps:

• Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
• Thinly slice the shallot into thin rings.
• In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
• Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.

HOLLANDAISE SAUCE

Steps:

• How to keep hollandaise warm before serving and how to store: You may hold the sauce for up to 30 minutes on the stovetop with the burner on its lowest setting. You may need to slide the pan on and off the burner in order for the hollandaise to not overheat and break. Refrigerate leftover hollandaise within 2 hours of making it and use the leftovers to spread on toast within 3 days. It does not reheat well, but if you decide to try to reheat it do so in a double boiler whisking continuously.

ORANGE HOLLANDAISE SAUCE

Steps:

• FILL the lower pan of a double boiler with about 2 inches of water. Bring to a boil over medium-high heat. Reduce heat to low.
• BEAT egg yolks and orange juice in upper pan of double boiler with electric mixer on medium speed until mixture is thickened and doubled in volume, about 5 minutes.
• PLACE the upper pan over simmering water in lower pan of double boiler. (The water should not boil or touch the bottom of the upper pot. Whisk constantly or the eggs may begin to cook.) Gradually drizzle in butter, whisking until sauce is thickened and temperature reaches 160degreesF. Remove upper pan from heat. Whisk in marmalade, salt and cayenne pepper. Return to heat and heat through, stirring constantly. Serve over cooked asparagus or Eggs Benedict.
• TIP If a double boiler is not available, substitute a medium stainless steel bowl for the upper pan and a medium saucepan for the lower pan. Choose a bowl that has a diameter larger than that of the saucepan so that the bowl doesn't fall into the saucepan or touch the simmering water.

BROCCOLI WITH ORANGE HOLLANDAISE

Steps:

• Melt the butter over low heat in a saucepan.
• Whisk together the orange juice and the egg yolk.
• In a double boiler bring water to a boil. In the top part of the double boiler add the egg mixture and whisk until lightened and thickened and streaks of the bowl are visible as you whisk. Remove the bowl from heat and in thin streams slowly whisk in the melted butter. Whisk until a yellow sauce forms. Season to taste with salt and pepper. Set aside in a warm, but not hot, place.
• Fill a 4 quart pot half full of water and bring to a boil over high heat. Drop in the broccoli. Cook, uncovered, for 4-5 minutes, then drain. Place in serving bowl and top with the hollandaise.

MALTAISE SAUCE

Steps:

• Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
• Bring a small pot of water to a boil over high heat; prepare an ice-water bath and set aside. Using a paring knife, remove zest from oranges in large strips, reserving oranges. Add zest to boiling water; cook until softened, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and very finely chop; set aside.
• Squeeze juice from oranges into a small saucepan. Place saucepan over low heat and cook until juice is reduced by one third. Add zest to saucepan and remove from heat; set aside to cool.
• In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
• Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
• Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon and orange juice mixture. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.