200g of butter or margarine
4 egg yolks
4 tablespoons white wine
4 tablespoons artichoke cooking broth
2 tablespoons chopped parsley and green onion
2 tablespoons chopped green onion
ketchup and tomato pieces without skin and seeds, cut into small pieces or
2 tablespoons orange juice
the rind of 1 orange grated with some pieces
descalded orange, seedless
200g of butter or margarine
4 egg yolks
4 tablespoons white wine
4 tablespoons artichoke cooking broth
2 tablespoons chopped parsley and green onion
2 tablespoons chopped green onion
ketchup and tomato pieces without skin and seeds, cut into small pieces or
2 tablespoons orange juice
the rind of 1 orange grated with some pieces
descalded orange, seedless
Melt the butter or margarine and let it foam
On one side, mix the egg yolks with white wine and cooking broth and place it over low heat in a water bath, whisking until it becomes foamy and creamy
Add the butter or margarine gradually, whisking with a wooden spoon
Do not let it boil
Divide the sauce into three parts
One part add parsley and green onion
The second part, green onion, ketchup, and tomato pieces, and the third part, orange juice, grated orange rind, and some orange pieces.
