Orange Hollandaise Sauce

Try drizzling this sauce over your salmon fillets or steaks.

1 cup (2 sticks) unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
1/2 teaspoon salt
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
Cayenne pepper, to taste

Melt butter slowly, then let it cool to lukewarm. In a food processor, combine egg yolks, lemon juice, and salt by turning the motor on and off briefly. With the processor running, add the warm butter in a stream. Add the remaining ingredients and blend until well combined.