Sides & Sauces
Maltese Sauce (Blood Orange Hollandaise)
Maltese sauce is built on a Hollandaise base, just like béarnaise. One ingredient sets it apart and changes its character completely – blood orange juice. The sauce becomes gentler and more refreshing. Serve it with asparagus, but also with broccoli or cauliflower.
Prep: 30 min
Servings: 4
Energy: 61 kcal per serving
Method
01.
Whisk the egg yolks and white wine over a bain-marie until foamy.
02.
Pour in the blood orange reduction (fresh juice boiled down to a thick syrup) and gradually whisk in the clarified butter.
03.
Remove from the bain-marie, season with pepper and salt, add the grated orange zest and stir.
