Recipe: Maltese sauce

Name: Maltese sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 cl de jus d'oranges non traitées et quelques zestes taillés en julienne fine puis blanchis fortement; 3 jaunes d'œuf; 8 cl de vinaigre de riz (si possible); 150 g de beurre; sel fin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (3 reviews) Sauces

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

4 cl fresh orange juice from untreated oranges with a few zests cut into fine julienne and blanched thoroughly
3 egg yolks
8 cl rice vinegar (if possible)
150 g butter
fine salt

Step-by-step directions

1 Melt your butter, remove the film (casein) floating on top and keep it warm.

2 In a small saucepan, reduce the vinegar by three-quarters then dip the bottom of your saucepan into cold water. Add your egg yolks and 2 tablespoons of orange juice and whisk well.

3 Set the saucepan over a bain-marie at simmering point and whisk your Maltese sauce continuously, making figure-eight motions with your whisk. When it is thick enough, remove it from the heat and slowly pour in the butter using a ladle, stopping just before the buttermilk which should not be used. Add the blanched zests to incorporate them and build the sauce like a mayonnaise.

4 Add a pinch of salt on top of your Maltese sauce and stir.

5 This sauce is perfect as an accompaniment to warm appetizers such as asparagus, shellfish, and so on. And if you can find blood oranges, it will be outstanding.