Maltaise Sauce

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.




4 to 6




  • 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


  • 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.

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