Tangerine-Lemon Mousseline

• 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
• 1/2 cup heavy cream

1. 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.
2. 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.

fresh tangerine, lemon juice, egg yolks, water, orange zest, whitewine vinegar, salt, cayenne pepper, unsalted butter, heavy cream

Taken from www.epicurious.com/recipes/member/views/tangerine-lemon-mousseline-50186316 (may not work)