Recipe courtesy of Michael Mina

Hollandaise Sauce

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  • Level: Easy
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  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.

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