In a small saucepan, reduce orange juice to 2 ounces. Chill.
In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.
Recipe Courtesy of Executive Chef Michael Mina, Aqua