How to Make Maltaise Sauce With Blood Orange and Hollandaise (2024)

FAQs

What is maltaise sauce made of? ›

The Maltaise Sauce is a classic sauce made by adding the juice of blood oranges to a basic Hollandaise sauce. It's tangy, and a little bit sweeter than a regular Hollandaise. The Maltaise sauce is traditionally served with asparagus or broccoli.

Lemon juice or vinegar helps keep the hollandaise from separating and also adds a touch of acidity for flavour. I much prefer white wine vinegar for its flavour. The eggs need to be cooked, so as you'll see, we'll be heating up the butter so it's bubbling (but not burnt).

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

For the Blood Orange Glaze:

In a medium bowl, whisk together powdered sugar and 2 tablespoons of blood orange juice to start. Gradually add more juice, a teaspoon at a time, until mixture is thick but pourable. Evenly pour glaze over the cake and allow to drip down the sides.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.