Maltaise Sauce

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is also a fairly quick recipe, following the Hollandaise method above but replacing the lemon juice and water with a reduction of white-wine vinegar and blood-orange juice. The chopped blood-orange segments give the sauce a lot more texture.


  • 85–120 ml (3–4 fl oz) white-wine vinegar
  • 4 blood oranges, juiced


Boil the vinegar and orange juice and reduce by three-quarters. Allow to cool slightly and then mix with the egg yolks and follow the method for Hollandaise sauce. Season with salt and pepper and add the diced blood-orange segments to finish.