Maltaise Sauce
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 3egg yolks
- 1tablespoon water
- 1teaspoon lemon juice
- 8tablespoons melted butter
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons orange juice
- 1teaspoon grated orange rind
Nutritional analysis per serving (1.5 servings)
642 calories; 69 grams fat; 41 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yolks, water and lemon juice into the top of a double boiler, placing it over simmering water. Or you may improvise and put the mixture into a heat-proof mixing bowl, placing the bowl in a basin of barely simmering water.
- Step 2
Start beating the mixture with a whisk until it is light colored and fluffy. Gradually add the butter, beating rapidly with the whisk. Add salt and pepper to taste. Beat in the orange juice and orange rind and remove from the heat.
Private Notes
Comments
This is an old recipe that goes back to a time when blood oranges were quite simply unavailable in US markets. (John McPhee has interesting things to say about that in his book Oranges.) A proper sauce maltaise should be made with the juice of blood oranges and if they're properly ripe you wouldn't need that teaspoon of lemon juice at all. Interesting how our tastes (and our markets) have changed since Claiborne wrote this.