Sauce Maltaise

Orange-Flavored Sauce Hollandaise

Preparation info

  • Difficulty

    Easy

  • Yield:

    2¼ cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

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 2 large oranges (about 5 fluid ounces/150 milliliters) and the julienned zest from half of 1 orange. Gently reduce this infusion until ¼ cup (60 milliliters) remain. Stir this reduction into 2 cups (500 milliliters) unflavored sauce base.