Ingredients
5 teaspoons fresh tangerine or orange juice
2 tablespoons fresh lemon juice
5 large egg yolks
2 tablespoons water
1/4 teaspoon finely grated tangerine or orange zest
1/4 teaspoon white-wine vinegar
Coarse salt
Pinch of cayenne pepper
1 1/2 cups (3 sticks) unsalted butter, melted
½ cup heavy cream
Preparation
Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly. Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Whip the cream until it forms stiff peaks, then fold it into 1 pint Hollandaise sauce. Serve right away.
