In a nonreactive saucepan, melt 1 tablespoon of cold, unsalted butter over medium heat. Add the finely chopped shallot and sauté for 2 to 3 minutes until translucent.

Pour in ½ cup of dry white wine, followed by 2 tablespoons of white wine vinegar and the fresh juice from half a lemon. Bring to a gentle simmer and reduce for about 4 minutes.

Reduce heat to low, then stir in ¼ cup of heavy cream. Stir gently for about 1 minute.

Gradually add 1 cup of cold, cubed butter, stirring continuously or whisking vigorously to emulsify.

Once all butter is incorporated, remove pan from heat and stir in the zest of one fresh orange. Season with kosher salt as needed.