Directions

1. Juice and zest your orange separately. One orange should give 2oz of juice. Peel and halve the shallot. Add your orange juice to the mixing bowl along with the shallot, salt, peppercorn, vinegar and thyme to the mixing bowl and reduce with the measuring cup removed for 8 minutes / 265°F|130°C. Once done, strain the reduction through a small sieve and rinse out the mixing bowl.

2. Add butter to the mixing bowl. Cook butter 4 minutes / 230°F|110°C / speed 2 / stir. Transfer butter to a separate bowl and set aside. Clean the mixing bowl well.

3. Add egg yolks and the reduction to the mixing bowl. Insert the butterfly whisk. With the measuring cup removed, cook for 3 minutes / 212°F|100°C / speed 3 / stir while adding the reserved melted butter in a thin stream.

4. Add your orange zest to the mixing bowl then add more salt to taste. Mix for 20 seconds / speed 2 / stir. Transfer to a bowl and keep warm.

5. Enjoy your dish!