Hollandaise with blood orange juice and zest. Cream-coloured with an orange glow, sweet-sour and surprisingly fresh, the classic sauce with green asparagus in spring.
Sauce maltaise
Sauce maltaise
Sauce maltaise
Sauce maltaise
Method
01
Reduce the juice
Reduce the orange juice to about two tablespoons of syrup and leave to cool until lukewarm. Unreduced juice is too watery and breaks the emulsion.
02
Hollandaise
Make a classic hollandaise according to the recipe and keep it lukewarm.
03
Combine
Stir the reduced orange syrup and the fine zest into the sauce.
04
Season
Season with salt and a few drops of lemon juice; the citric acid keeps the sauce in balance, otherwise it becomes too sweet.
05
Serve
Serve immediately with lukewarm asparagus.
Tips & notes
Blanch the zest briefly twice in boiling water before you use it. That takes the bitterness out of the pith and leaves only the perfume of the peel. Make the sauce just before serving. Keep it warm (not hot) in a water bath for an hour at most; reheating or freezing makes the emulsion split.
Chef's tip
Classically, this calls for the blood oranges of Malta, hence the name. Out of season, an ordinary orange with a splash of blood orange juice or a few drops of pomegranate molasses works for the colour; never force the colour with food dye.
Variations
- With mandarin – Finer and sweeter, for scallops.
- Sauce à l'orange sanguine – With extra zest and a splash of Grand Marnier.
- Sauce mousseline maltaise – With whipped cream, lighter with asparagus.
Contains:
Eggs
Serve with
- Green asparagus
- White asparagus
- Sea bass
- Scallops
- Broccoli
- Poached egg
| Calories | 450 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 1 g |
| Fat | 48 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
