Level:
None

Ingredients

Directions

FILL the lower pan of a double boiler with about 2 inches of water. Bring to a boil over medium-high heat. Reduce heat to low.

BEAT egg yolks and orange juice in upper pan of double boiler with electric mixer on medium speed until mixture is thickened and doubled in volume, about 5 minutes.

PLACE the upper pan over simmering water in lower pan of double boiler. (The water should not boil or touch the bottom of the upper pot. Whisk constantly or the eggs may begin to cook.) Gradually drizzle in butter, whisking until sauce is thickened and temperature reaches 160degreesF. Remove upper pan from heat. Whisk in marmalade, salt and cayenne pepper. Return to heat and heat through, stirring constantly. Serve over cooked asparagus or Eggs Benedict.

TIP If a double boiler is not available, substitute a medium stainless steel bowl for the upper pan and a medium saucepan for the lower pan. Choose a bowl that has a diameter larger than that of the saucepan so that the bowl doesn't fall into the saucepan or touch the simmering water.

IDEAS YOU'LL LOVE

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Orange Sweet Rolls

Recipe courtesy of Ree Drummond

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Marinara Sauce

Recipe courtesy of Ina Garten

Caramel Sauce

Recipe courtesy of Ina Garten

Penne with Vodka Sauce

Recipe courtesy of Giada De Laurentiis

Apple Sauce Empanadas

Recipe courtesy of Melissa d'Arabian

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking