|Lemon juice||10 Milliliter|
|Cayenne pepper||1 Pinch|
|Strained orange juice||45 Milliliter|
|Grated orange peel||5 Milliliter|
Melt the butter to very hot.
Place the egg yolks in a double boiler over low heat.
Add the lemon juice slowly, be sure its thoroughly incorporated.
Remove from heat, slowly whisk in the hot butter.
Add the cayenne, fold in the orange juice and grated rind.
Use sauce as required with fish, seafood or vegetables.