This citrusy sauce is simply Hollandaise with the addition of orange juice and zest. It is delicious with roasted vegetables, steamed broccoli and asparagus, fish, and even works with Eggs Benedict and Florentine. We’ve found this shortcut recipe to make this simple, speedy sauce that can be whipped up in ten minutes in your food processor.
2 egg yolks
1/2T Dijon mustard
1/2 orange, juice and zest
1T lemon juice
Heat the butter in a pan over a medium heat.
Blend the egg yolks, mustard, lemon juice, orange juice and zest in a food processor until pale and well combined.
When the butter is foaming but before it browns, with the motor of the food processor still running, pour the melted butter into the egg mixture gradually (a drop at a time), or until the mixture is well combined and has thickened.
Transfer the sauce to a bowl and season to taste with salt and white pepper.
There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. A winter orange, Navels are seedless, juicy, and easy to peel and segment. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.
Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.
Our oranges store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.