Maltese Sauce
From the one star french chef Patrick Asfaux





4.7/5 (3 votes)
Cooking time :
Total time :
Ingredients
- 2 centiliters (0.7 fl oz) of orange juice + a few very thin and bleached orange peel zests
- 3 eggyolks
- 8 centiliters of vinegar (nearly 3 fl oz)
- 150 grams (5 oz) butter
- half a lemon juice
- table salt
Progression
The last step (incorporation of table salt and lemon juice) is similar to the hollandaise sauce recipe as well