Orange and butter sauce with lemon balm

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut butter into small cubes and chill in the freezer. Crush green peppercorns. Wash 1 orange, dab dry and peel half of the peel and cut into fine strips. Squeeze all oranges. Measure the juice to the nearest 400 ml. Put juice, peel, sugar and the crushed peppercorns in a small pot. Let everything boil down to half the amount of liquid.

2. 2

   In the meantime, wash the lemon balm, drain well and cut the leaves into strips. Pour orange juice through a sieve, put it back into the pot and heat it up. Remove the pot from the heat and stir in the cold butter pieces. The sauce will thicken and should not boil any more. Add lemon balm to the sauce. Tastes good with calf's liver and poultry