Orange Hollandaise Sauce

Name: Orange Hollandaise Sauce
Ingredients: 4 large egg yolks; 1 tablespoon fresh orange or lemon juice; 1/2 cup butter, melted; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/4 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley

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Ingredients

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4 large egg yolks

1 tablespoon fresh orange or lemon juice

1/2 cup butter, melted

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley

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.