Sauce Maltaise is prepared in the same way as hollandaise except that orange juice cooked with orange zest is added to the sauce instead of lemon juice. Traditionally blood oranges, which give this sauce a distinctive reddish tint, are used, but if they are unavailable, a delicious sauce can still be made with regular oranges. In classic French cooking, this sauce is served with asparagus.
Prepare an infusion from the juice of
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.