Orange sauce with rosemary
Also try this delicious orange sauce with rosemary
Clean the orange. Grate 1 teaspoon of the peel and squeeze out the fruit.
Beat the egg yolks and the dijon mustard smooth with the white wine vinegar or 1 teaspoon of orange juice.
Pour in a trickle of sunflower oil and 25 ml of orange juice and continue to beat until smooth.
Scoop the orange zest and the rosemary through it.
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