Orange Hollandaise Sauce
Orange Hollandaise sauce is part of French cuisine that can be served with seafood or steamed asparagus.
Today we will talk about oranges.you can store them at room temperature for 3 days or in a loosely plastic bag for up to 2 weeks in the fridge.we use their fragrant zest into fruit-cake batters, sweet juice to make sorbets and cook them whole in cakes too.
Precisely this fruit can be divided into two group, bitter and sweet.Our recipe call for sweet orange juice. Orange Hollandaise sauce is best to serve with some sea-food like a fish-fillet or prawns.
I am brought up in a family where the choice of food were limited those days.Strange thing is that I was a pure vegetarian till I completed my engineering. But when I explored my passion towards cooking after that, my interest of learning goes on and on.I never miss to taste anything new I come across and soon experimenting in my kitchen.
Cooking with fruit became a new trend these days , a seasonal affair. It marks the change of seasons and make the most of the unique flavor and aroma of each fruit.So I am starting a new series from today “Cooking with Fruit” ,will share recipes from different cuisines using seasonal fruits.
Here I have used Egg yolks.At the end, you won’t even realize even it’s there.The sauce is so creamy and delicious.
- 160 gm sweetener
- 4 Egg yolks
- 2 tbsp chili paste
- 2 tbsp milk
- basmati rice per taste
- chili powder per taste
- Melt the butter and set aside to cool.Combine 2 tbsp water and egg yolks in a saucepan.Whisk for 30 sec .Cook over low heat whisking for 3 minutes at low heat until you get thick and foamy .
- Remove from heat and add cooled butter slowly little by little whisking well .Stir in orange juice and season with salt & white pepper.
- Note :I have used pangash fish fillet.Marinate fish with lemon juice and salt for 5-10 min. Cook until lightly browned with olive oil.
This is exotic stuff
Pure bliss dear…
Thanks Alka 🙂