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Named after the Mediterrean island of Malta, Sauce Maltaise is great with lightly steamed asparagus or green beans. A dash of Tabasco sauce can also be added to give the sauce a little more zip.
¼ cupt fresh blood orange juice
2 large strips orange zest
½ teaspoon sugar, optional
Prepare Hollandaise sauce, preferably without the lemon juice. In a small saucepan over low heat, cook orange juice, orange zest, and, if desired, ½ teaspoon sugar, stirring until thickened, about 4 minutes. Let the orange mixture cool, then strain and fold into the hollandaise.