Sauces and Flavored Butters

Maltaise Sauce

Name: Maltaise Sauce
Yield: 4 to 6

This simple, elegant sauce brings bright citrus, creamy butter, and a bit of red pepper heat to dishes like steamed or roasted vegetables, fish, poultry and more. Try it as a way to boost flavor on one of your tried-and-true dishes.

Prep

Cook

Servings

4 to 6

Level

Easy

Ingredients

1 cup (2 sticks) Challenge European Style Unsalted Butter
⅛ teaspoon red pepper (optional)
2 egg yolks
2 Tablespoons water
2 Tablespoons fresh orange juice
2 Tablespoons fresh lemon juice
2 teaspoons freshly grated orange zest
½ teaspoon salt
1 – 1½ pound asparagus spears or green beans, steamed

Directions

1

Melt butter and combine with red pepper; set aside.
2

Bring water to a simmer in the bottom of a double boiler or a saucepan set up to use as a double boiler.
3

Whisk egg yolks, water, orange juice and lemon juice in the top portion of a double boiler. Place this over the pan of barely simmering water and whisk constantly until the eggs are thickened (160°F). Remove from the heat and continue to whisk while very slowly adding the melted butter. (A blender could also be used – transfer the egg yolk mixture to the blender and with blender running, gradually add butter through opening in top.)
4

Blend until mixture is thick and creamy. Stir in orange zest and salt.
5

Spoon sauce over steamed asparagus spears or green beans.