Sauce Maltaise

By á-30

Sauce Maltaise is a classic French sauce - it is basically a hollandaise flavored with the zest and juice of blood oranges. It is an excellent accompaniment to asparagus.

Ingredients

• (18 oz.) butter
• 5 - 5 egg yolks
• 2 - 2 blood Oranges
• 4 - 4 tbsp. water
• 2 - 2 tbsp. vinegar
• - A pinch of grated orange zest
• - A pinch of cracked pepper
• - A pinch of fine salt

Preparation

Step 1

1. Place the 4 tbsp. water, 2 tbsp. vinegar, a pinch each of cracked pepper and fine salt in a saucepan and reduce by two-thirds.
2. Place the saucepan over a double boiler; add 1 tbsp. water and 5 egg yolks; gradually whisk in 500 g (18 oz.) butter, a little at a time, interspersing it with 3 - 4 tbsp. more water, to make a light sauce;
3. once the sauce is nicely thickened, blend in the juice of 2 blood oranges with a big pinch of grated zest.