Sauce Maltaise

Method

This sauce, wonderful with asparagus and other hot steamed or blanched vegetables, is made by adding the juice of 2 to 3 blood oranges and the grated zest of 1 of the oranges in place of the lemon juice in the hollandaise recipe. Meyer lemons or Rangpur limes make a superb alternative. The sauce can be made mousseline by folding in whipped cream.

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