1 lemon, strain juice
1 tangerine, strain juice
5 tablespoons unsalted butter
3 tablespoons Sriracha sauce ( to your taste)
sea salt (to taste)
First squeeze the citrus.
Then cut the butter into 5 pieces.
Place a double boiler on full flame and bring to a boil.
Crack eggs into a bowl and scramble with a fork then add the citrus juice.
Place 2 cubes of butter in the hot double boiler and stir continuously and slowly.
Add the egg/citrus blend, always stirring with a small wooden spoon.
As the eggs begin to tighten add the remaining butter cubes one at a time, continuously stirring. Once the Hollandaise is almost to your liking, add sea salt and the the Sriracha sauce. If it gets a little to thick add another cube of cold butter.
Serve immediately over poached eggs, asparagus, salmon or just a slice of toast.