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Maltaise Sauce

Hollandaise with reduced blood-orange juice and fresh zest.

Maltaise Sauce prepared as described in the recipe

Hollandaise with reduced blood-orange juice and fresh zest.

Approximately 275 g sauce

Cook this

Ingredients

Batch
  • Hollandaise250 g
  • Blood orange juice60 ml
  • Blood orange zest1 g

Method

  1. Reduce orange juice gently by approximately three fifths and cool until warm.

  2. Whisk into fresh hollandaise off heat with finely grated zest.

  3. Taste for citrus balance and serve immediately.

Chef’s notes

  • Serve with asparagus or white fish. Ordinary orange is a practical substitution outside blood-orange season.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Prepare immediately before service and discard leftovers; do not boil the finished egg liaison or emulsion.

Allergens and diet

Eggs. Milk.

Also in the Recipe Book

Last refined · October 2026