Hollandaise sauce with orange juice "Maltese"
4 servings
20 minutes
The 'Maltaise' sauce is a refined addition to the classic hollandaise sauce, enriched with the vibrant flavor of blood orange. Its origin is linked to French cuisine, where citrus fruits are often used to add freshness and sophistication. Thick, velvety, and rich, this sauce perfectly complements the delicate taste of vegetables, especially asparagus. The light acidity of lemon and the sweet-citrusy note of orange give it an exquisite balance, making it a wonderful choice for gourmets. It pairs beautifully with fish, chicken, and even some meat dishes, enhancing their natural flavors and adding a touch of sunny mood to every meal.
1
Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by a third (about 2.5 tablespoons).
- White wine vinegar: 2 tablespoons
- Water: 2 tablespoons
- White peppercorns: 1 teaspoon
2
Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add egg yolks to the liquid and whisk.
- Egg yolk: 2 pieces
3
Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened, so it is stretchy, creamy, and uniform in texture.
4
Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce until thick and glossy.
- Unsalted butter: 250 g
5
Add lemon juice, season with salt and pepper. Add grated zest and strain the juice of two small ripe red oranges into the prepared sauce.
- Lemon: 0.5 piece
- Cayenne pepper: pinch
- Orange zest: to taste
- Blood oranges: 2 pieces
6
Serve with vegetables, especially asparagus.
7
To maintain the sauce temperature, use a water bath or transfer the sauce to a thermos.