📝 About This Recipe
A sophisticated derivative of the legendary Hollandaise, Sauce Maltaise is a jewel of classic French haute cuisine. Named after the Maltese blood oranges that provide its signature ruby hue and bittersweet tang, this sauce is velvety, buttery, and strikingly aromatic. It transforms simple spring vegetables and delicate seafood into a gourmet experience, offering a refreshing citrus brightness that cuts through the rich egg yolk base.
🥗 Ingredients
The Citrus Base
- 2 Blood Oranges (juiced and strained; zest reserved from one)
- 1 teaspoon Lemon Juice (freshly squeezed to balance sweetness)
The Emulsion
- 3 large Egg Yolks (at room temperature, strictly separated from whites)
- 1 cup Unsalted Butter (high quality, clarified and kept warm (approx. 110°F))
- 1/4 teaspoon White Peppercorns (freshly ground)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1 pinch Cayenne Pepper (for a subtle background warmth)
- 1 tablespoon Cold Water (to stabilize the yolks initially)
👨🍳 Instructions
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1
Begin by preparing your citrus component. Zest one blood orange using a microplane to get fine wisps, then juice both oranges. Strain the juice through a fine-mesh sieve to remove pulp.
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2
Place the blood orange juice in a small saucepan over medium heat. Simmer until it reduces to about 2 tablespoons of concentrated, syrupy liquid. Set aside to cool slightly.
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3
Clarify your butter if you haven't already: melt it slowly and skim off the milk solids, or simply melt high-quality unsalted butter and keep it warm in a pitcher for easy pouring.
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4
Set up a bain-marie (double boiler) by placing a stainless steel bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water, as excessive heat will scramble the eggs.
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5
In the bowl, whisk together the 3 egg yolks, 1 tablespoon of cold water, and a pinch of salt until the mixture becomes pale and slightly frothy.
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6
Place the bowl over the simmering water. Whisk vigorously and constantly in a figure-eight motion. You are looking for the 'sabayon' stage where the yolks thicken and the whisk leaves a trail.
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7
Once the yolks are thick and creamy (after about 3-5 minutes), remove the bowl from the heat. Place it on a damp kitchen towel to stabilize it for the emulsion process.
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8
Begin adding the warm butter drop by drop at first, whisking constantly. As the emulsion forms, you can transition to a slow, steady stream.
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9
If the sauce becomes too thick, whisk in a few drops of the warm orange juice reduction to thin it out before continuing with the butter.
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10
Once all the butter is incorporated and the sauce is thick and glossy, whisk in the blood orange reduction, the lemon juice, and the reserved orange zest.
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11
Season with white pepper, cayenne, and additional salt if needed. The color should be a beautiful, pale sunset pink.
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12
Keep the sauce in a warm spot (not hot) until ready to serve. A thermos or a warm water bath is ideal for holding it for up to 30 minutes.
💡 Chef's Tips
Always use room temperature eggs to ensure a stable emulsion from the start. If the sauce begins to 'break' (separate), whisk a teaspoon of boiling water into the mixture to bring it back together. Use white pepper instead of black to maintain the pristine, elegant appearance of the sauce. If blood oranges are out of season, a mix of tangerine and a drop of pomegranate juice can mimic the flavor and color. Never let the sauce boil or sit on direct high heat, as the eggs will curdle instantly.
🍽️ Serving Suggestions
Classic Pairing: Drizzle generously over steamed white or green asparagus spears. Seafood Delight: Serve alongside pan-seared scallops or poached Atlantic salmon. Poultry: A wonderful accompaniment to roasted duck breast or pheasant. Brunch Upgrade: Use it in place of standard Hollandaise for a 'Maltese Benedict' with smoked salmon. Drink Pairing: Pair with a crisp Chablis or a dry Sparkling Rosé to complement the citrus notes.