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Maltese Sauce

From the one star french chef Patrick Asfaux

Maltese Sauce
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4.7/5 (3 votes)
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Excellent just warm sauce for warm starters like asparagus

  1. 2 centiliters (0.7 fl oz) of orange juice + a few very thin and bleached orange peel zests
  2. 3 eggyolks
  3. 8 centiliters of vinegar (nearly 3 fl oz)
  4. 150 grams (5 oz) butter
  5. half a lemon juice
  6. table salt


This recipe is exactly similar to the one of the "hollandaise sauce" (refer to the English translation of this sauce on this web site) except that, when you pour the melted butter, you also incorporate the orange juice and the orange peel zests with the butter and you then whip the whole as if you were making a mayonnaise as well.
The last step (incorporation of table salt and lemon juice) is similar to the hollandaise sauce recipe as well