Orange – Vanilla – Hollandaise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 egg yolks
- 60 ml orange juice, freshly squeezed
- 70 g butter
- Vanilla salt
- 1 tablespoon chervil, finely chopped
Print Recipe
Pin Recipe Instructions
- Drain the butter and simmer gently until the whey separates.
- Beat the freshly squeezed orange juice with the egg yolks in a hot water bath until a firm cream forms. Season with vanilla salt. Take the pot off the stove.
- Beat the butter (without whey) first drop by drop, then in a thin stream with a whisk under the cream.
- Serve with asparagus and fish (e.g. tuna steaks) or roast meat and sprinkle with chervil.
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