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French · Sauce / condiment
Sauce Maltaise
Hollandaise scented with orange: egg yolks are whisked with orange zest and citrus juice over direct heat until creamy, then mounted with warm butter, making a bright, velvety sauce for asparagus or broccoli.
- YieldServes 6 · about 300 ml
- Hands-on16 min
- Total16 min
- Difficulty
Ingredients
- 1orange
- 3large egg yolks
- 1lemon
- ¼ tspsalt
- 115 gunsalted butter, melted and kept warm
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