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Julia Child's Orange-flavored Hollandaise

Mastering the Art of French Cooking | Julia Child

Recipes 161-162

- Sauce Maltaise [Orange-flavored Hollandaise], p. 83
- Asperges au Naturel [Boiled Asparagus], p. 436

You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.

You can watch me make this recipe for the first time on my YouTube channel here.

Butter Count: +13 TB

Cost: $7.63 [~$1.91 per serving]

This may have been one of the biggest letdowns since starting this project. I remember people talking about the orange-flavored hollandaise on top of asparagus, and I remember reading about it in the cookbook. I have been looking forward to it for some time now. However, I couldn’t get through many bites of this dish before I just accepted that this wasn’t for me.



The orange flavor in the hollandaise is strong. Hollandaise sauce is one of my favorite things, but with all that orange flavoring I could hardly tell that this was a Hollandaise. It tasted like orange sherbet to me. And orange sherbet on top of boiled asparagus- no, thank you. Each recipe on their own was okay, but together is when I could barely stomach it. I’m not sure what this orange hollandaise would be good on, but I can’t get behind the asparagus and broccoli recommendations that Julia makes.


Julia Child Asparagus

First, Julia says you must peel your asparagus to get rid of that tough skin at the bottom of the stalk. I never in my life have peeled asparagus. In fact, one of the reasons we buy asparagus is because it is so easy to prepare. I was absolutely awful at peeling. I was using a small sharp knife like Julia says so I don’t know if I my asparagus was too little or what, but I struggled a great deal with this task. I planned on having four bundles of asparagus. After peeling the stalks, I decided one bundle was enough.

Julia Child Boiled Asparagus

After peeling, the asparagus is really simple. Boil the bundles in salt water for 12-15 minutes until the bottom of the stalks are tender. It is kept wrapped in a napkin until ready to be served.

Julia Child Hollandaise Sauce

The hollandaise is the made in the exact same why as traditional Hollandaise sauce with three exceptions. When adding lemon juice at the beginning, orange juice is also added. The last two ingredients are more orange juice and grated orange peel which are beaten into the sauce at the very end. You can watch every single step of making a Hollandaise by hand in my video here.

Julia Child Orange Hollandaise Sauce

Have you had orange Hollandaise with a vegetable before? Let me know in the comments below! I’m now really intrigued to try regular Hollandaise on asparagus. I think I would like that much more.

Julia Child Sauce Maltaise

You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Bon appétit!

January 18, 2021 by Laura Bullock

This orange-flavored Hollandaise blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.


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Laura The Gastronaut

Hi! Welcome to my blog!

My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →


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