Sauce Maltaise
Hollandaise with blood orange
Hollandaise made with blood orange juice and zest in place of some of the lemon. Classically served with asparagus, and worth making for the six weeks a year blood oranges are about.
Ingredients
- 1 cup Hollandaise (see Hollandaise)
- 3 tablespoons blood orange juice, reduced to 1 tablespoon
- 1 teaspoon finely grated blood orange zest
- Kosher salt
Instructions
- Reduce the blood orange juice in a small pan until syrupy and about a tablespoon remains. Cool to lukewarm.
- Whisk the reduced juice and the zest into the hollandaise.
- Season with salt and serve warm over asparagus.
Notes
- Reducing the juice matters: added raw it thins the sauce and tastes watery.
- An ordinary orange with a squeeze of lemon stands in outside the season.