Summary

Ingredients

• 2 egg yolks
• 60 ml orange juice, freshly squeezed
• 70 g butter
• Vanilla salt
• 1 tablespoon chervil, finely chopped

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Instructions

1. Drain the butter and simmer gently until the whey separates.
2. 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.
3. Beat the butter (without whey) first drop by drop, then in a thin stream with a whisk under the cream.
4. Serve with asparagus and fish (e.g. tuna steaks) or roast meat and sprinkle with chervil.