Orange Hollandaise

         Yield: 4 Servings
Categories: Breakfast, Sauces

2 c Fresh orange juice 1 c Unsalted butter 1/2 ts 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.