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How To make Orange Hollandaise

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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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