4 egg yolks

1 tablespoon (15 ml) white wine vinegar

1/4 cup (60 ml) orange juice

1/2 cup (125 ml) melted butter, cooled slightly

1/2 teaspoon (2.5 ml) orange zest

Salt and pepper

In the top part of a double boiler over medium heat, whisk the egg yolks, vinegar and orange juice until the texture is thick and frothy.

Remove the bowl from the boiler and place it on a damp cloth to keep it from slipping. Slowly whisk in the butter.

Add the orange zest. Season with salt and pepper. Keep warm.

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