In saucepan over medium-high heat, add butter, garlic, shallot, orange chili, salted egg yolk, white turmeric, and eggfruit to lightly caramelize, then add milk and season with caramelized soy sauce, transfer to low heat, cook for about 20 minutes.

Transfer to blender, blend on high speed to puree, taste and adjust as needed, pass through chinois.