Instructions: Proceed as for a Hollandaise sauce:
Make this sauce not more than 5-10 minutes before serving.

Squeeze two oranges and place juice in a small pan with Curacao, vinegar and white wine. Bring to the boil and reduce by 2/3; you should have abot 1/3 of a cup of liquid left.

Pour reduction into a stainless steel bowl with the egg yolks, whisking as you pour. Whisk the egg yolk mixture over boiling steamer water until the mixture is frothy, thick and creamy:

Dont let it go to scrambled eggs, keep the whisk going and remove the bowl from heat when the sabayon is ready.

Gradually whisk in the soft butter, a bit at a time, as if you were making a mayonnaise. Store in a warm place until required and give it a whisk every now and then.

Note:
This sauce can separate so be careful.

Serve with fish, seafood, grilled or poached chicken, asparagus, brocolli, cauliflower, brussel sprouts.

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