Orange hollandaise

Yield: 4 servings

Measure Ingredient
2 cups Fresh orange juice
1 cup Unsalted butter
½ teaspoon 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 ¼ 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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