Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Maltaise Sauce

Use Maltaise Sauce as an accompaniment for steamed asparagus, green beans, or broccoli.

4 large egg yolks
4 teaspoons water
2 teaspoon fresh lemon juice
⅛ teaspoon hot pepper sauce
8 ounces unsalted butter, melted and separated
salt, to taste
fresh ground black pepper, to taste
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon fresh tarragon leaves, minced

Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated and sauce has thickened. Whisk in hot pepper sauce. Season with salt and fresh ground black pepper. Stir in orange juice, orange zest and fresh tarragon. Reserve keeping warm until service.

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