Recipe courtesy of Michael Mina

Hollandaise Sauce

Save Recipe
  • Level: Easy
Share This Recipe


1 1/2 cups orange juice

4 egg yolks

1 pint clarified butter

2 red jalapeno peppers, roasted

Salt and pepper to taste


  1. In a small saucepan, reduce orange juice to 2 ounces. Chill.
  2. 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.
  3. Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.