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Orangen-Hollandaise

Und so wird es gemacht:

200 g Butter zerlassen. 0,2 g Safran in 3 EL warmes Wasser rühren. Mit 3 Eigelb, 100 ml Orangensaft, 60 ml Weißwein im Wasserbad aufschlagen. Butter langsam zufügen. Würzen.

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