Sauce Maltaise à l'orange

Name: Sauce Maltaise à l'orange
Total time: 25 min
Yield: Serves 4
Cuisine: Île-de-France
Ingredients: 500 ml (2 cups) classic hollandaise sauce; Juice of 2 organic blood oranges; Zest of 1 organic blood orange; 1 pinch of cayenne pepper

Maltaise sauce (blood orange hollandaise)

⏱ 25 minServes 4Hard185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)classic hollandaise sauce
Juice of 2 organic blood oranges
Zest of 1 organic blood orange
1 pinchcayenne pepper

500 ml (2 cups) classic hollandaise sauce
Juice of 2 organic blood oranges
Zest of 1 organic blood orange
1 pinch cayenne pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 medium saucepan for the double boiler (16 cm / 6 in)

1 stainless-steel bowl (1 L / 1 qt) for the double boiler

1 sturdy hand whisk

1 fine zester (Microplane type)

1 citrus juicer

1 fine-mesh strainer for the juices

1 warmed sauceboat for serving

03 — Method

Make a classic hollandaise with egg yolks and clarified butter.
Keep the hollandaise warm over barely simmering water so it neither sets nor splits.
Finely zest one blood orange with a Microplane, avoiding the bitter white pith.
Juice the 2 blood oranges and strain out the pulp.
Reduce the juice in a small saucepan to 2 tablespoons.
Gently whisk the reduced juice and the zest into the hollandaise.
Add the cayenne, taste and adjust, then serve right away with asparagus.