How To make Orange Hollandaise
2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt
(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989)
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.
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Sauce Hollandaise ♥ mit Orange
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[RECIPE Les vergers Boiron] Yuzu hollandaise espuma by Martin Lippo
Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.
Crab cake Benedict with Orange Hollandaise
The recipe below is for a serving of 4 crab cake benedict. Typically a meal for two but I can totally eat one and be content.
Blood Orange Hollindase
4 egg yolks
1 T. blood orange juice ( you can use regular orange or lemon juice )
1 t. lemon juice
1 stick butter melted
salt to taste
1.Set up a double boiler and simmer the water.
2.Whisk yolks and juice in bowl and place over double boiler.
3.Continue to whisk over simmering bubbles until eggs thicken, add the butter gradually. Season to taste.
Crab cakes
1/2 # of King crab
2 eggs
2 T. aioli
1 t. worcestershire sauce
1 t. hot sauce ( of choice )
2 t. dijon mustard
1 1/2 c panko ( to feel )
1 t. cayenne
1 t. salt
1 t. b. pepper ( fresh )
1. Mix crab with aioli, mustard, hot sauce, worcestershire and seasonings. add eggs and breadcrumbs.
2. Heat a skillet with butter until slightly browned on medium high and cook crabcakes on each side about 2-3 minutes until golden.
3. Remove to a paper towel to remove excess fat.
4. Set a poaching station for eggs, water should be simmering with very low bubbles.
5. Add the 4 eggs to simmering water and cook for 4 minutes, remove and move too paper towel to remove excess water.
6. While poaching toast off your english muffin.
Arugula salad
1 c arugula
1 t. evoo
1 t. juice
salt and pepper to taste
1.Mix arugula with EVOO, pepper, salt and blood orange juice( or citrus of choice )
2. Build the crabcake benedict, eat and enjoy!
Blood Orange Mimosa totally optional !
Huge thanks to BAOent for producing.
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Bearnaise Sauce with Julia Child ⎢Martha Stewart
Julia Child shares her technique for making classic bearnaise sauce with chef Jacques Pepin and Martha in this November 1999 clip from Martha Stewart Living Television.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Bearnaise Sauce with Julia Child ⎢Martha Stewart
How To Make Hollandaise Sauce | A Creamy Classic
Straight from Julia Child's famous cookbook, this is how you make traditional hollandaise sauce. It's not simply delicious -- it's a great way to get in more fat if you're eating Keto/Low Carb.
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How to Make Hollandaise Sauce
In this video, we will teach you how to make Hollandaise sauce, one of the most delicious and versatile sauces in history. Learning how to make Hollandaise sauce is easy when using the Hollandaise Hero. Using our revolutionary product solves the problem many restaurant owners face with runny or spoiled Hollandaise sauce.
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