Wash the orange and cut off the zest—only the orange skin, not the white pith—in
Whisk the egg yolks in a medium stainless steel metal mixing bowl over a pot of simmering water until thickened and warm, about 5 minutes. Add the orange juice and continue whisking for another 2 minutes.
Start adding the butter slowly, whisking all the time, until the butter is used up. Add the Tabasco and lemon juice and season with salt to taste. Add enough of the strained orange-zest syrup to achieve the desired consistency.
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