This is also a fairly quick recipe, following the Hollandaise method above but replacing the lemon juice and water with a reduction of white-wine vinegar and blood-orange juice. The chopped blood-orange segments give the sauce a lot more texture.
Boil the vinegar and orange juice and reduce by three-quarters. Allow to cool slightly and then mix with the egg yolks and follow the method for Hollandaise sauce. Season with salt and pepper and add the diced blood-orange segments to finish.