Maltaise Sauce
* Exported from MasterCook *
Maltaise Sauce
Recipe By : SAUCES library book
Serving Size : 4 Preparation Time :0:00
Categories : Sauces, Condiments, Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon lemon juice
3 large egg yolks
Salt and ground white pepper
3/4 cup unsalted butter, diced small
2 medium blood oranges or other sweet oranges
The name of this hot emulsion sauce comes from the Maltese orange or
blood orange, which grows in Italy, Southern Spain and presumably in
Malta. when blood oranges are not available a little tomato paste can be
added to sweet orangjuice to correct the color. Serve the sauce with hot
asparagus, broccoli or mussels on the half shell. Note from Dianne...I
first tasted this when Jim took me to dinner at Bridges for our
anniversary around 1980. It was served over a sauted chicken breast on
a bed of snow peas. FANTASTIC. It took a while but I eventually found
this recipe.
Begin by making a standard Hollandaise as directed below.
DIRECTIONS:
Put the lemon juice, I tblsp cold watcr and the yolks in a pan or bowl
over simmering - not boiling - water; season and whisk.
Add 1 cube butter and whisk until absorbed, then add the next; continue
adding butter, being careful to whisk over the bottom and around the
sides of the bowl continually. When all the butter has been incorporated
remove from the heat and whisk for 2 more minutes. Season to taste and
return to the heat and whisk again for 2 minutes. The sauce can be kept
warm in a thermos or over barely simmering water.
For Maltaise, Grate the rind off 1 orange and squeeze them both. Add the
rind and juice to taste to the warm Hollandaise. Makes 1 cup.
For Maltaise Butter, beat the grated rind of 1/2 orange, 1 tsp orange
juice and I tsp tomato paste into 1/4 cup softened butter; this is
excellent with lamb chops and fish. Orange juice and a pinch of grated
rind can also be added to mayonnaise for a salad dressing for cold
shellfish.
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