Sauce Maltaise

This gorgeous, silky sauce is derived from Hollandaise sauce and uses the juice and zest of the blood orange to enhance and slightly sweeten the final product. It is a little lighter than Hollandaise sauce owing to the addition of the tangy-sweet citrus and plays beautifully with asparagus and other green vegetables such as broccoli and broccolini, but is equally at home over seafood such as cod, salmon or steelhead trout and would also be lovely as an accompaniment with scallops or shrimp.

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Sauce Maltaise

Author: keriawilliams

Ingredients

Servings

• 2 egg yolks
• ¹⁄₂ stick butter (melted and piping hot!)
• ¹⁄₂ tsp lemon juice
• 1 tsp water
• pinch Kosher salt
• pinch cayenne or chipotle pepper
• 1 tbsp blood orange zest
• 2-3 tbsp blood orange juice

Instructions

1. Add egg yolks, lemon juice, orange juice, orange zest, water, salt and pepper to the tall carafe that comes with your immersion blender.

   

1. Place the immersion blender in the carafe and blend the egg yolks, lemon juice, orange juice, orange zest, water, salt and pepper for a few seconds.

   

1. Heat your butter in the microwave or in a small sauce pan on the stove until it is piping (and I mean piping!) hot--it should still be bubbling. With the immersion blender running on high, pour the hot butter into the mixture very, very slowly. The hot melted butter will turn the egg yolks into scrambled eggs if you pour it in too quickly. The idea here is to "cook" the eggs with the hot butter, but not to curdle/scramble the eggs in the process. I have found that the immersion blender is the easiest method to achieve a smooth, creamy sauce without having the eggs curdle or scramble.

   

1. The mixture will thicken as the eggs "cook" in the hot butter. Taste check for seasonings and adjust accordingly. Serve immediately over a green vegetable, like asparagus, or over a sturdy white fish, steelhead trout or salmon.

   

Note