Click on the image, above to submit to Pinterest.
Maltese Sauce
Maltese Sauce is a traditional Maltese recipe for a classic sauce that is essentially a Hollaidaise (an emulsion of egg yolk and clarified butter) sauce that's made with a blood orange base rather than vinegar and which is typically served with asparagus or broccoli. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Maltese Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesVegetarian RecipesSpice RecipesMalta Recipes
This is a classic sauce from the Island of Malta that is typically served with asparagus or broccoli. Essentially, it's a
Hollandaise sauce, but made with blood orange juice and zest, the tartness and fruitiness of which complement the vegetables.
Ingredients:
80ml blood orange juice
1 tsp freshly-grated blood orange zest
1 tbsp shallots, minced
1/2 tsp black peppercorns
1 egg yolk
2 tsp warm water
250ml clarified butter (ghee), melted
1/2 tsp sea salt
1/4 tsp freshly-ground white pepper
pinch of cayenne pepper
Method:
Combine the blood orange juice, orange zest, shallots and peppercorns in a small saucepan over medium-high heat. Bring to a boil and cook until the volume has reduced by 2/3 (to about 2 tbsp), this will take about 3 minutes. Take off the heat and strain the juice through a fine-meshed sieve into a heat-proof bowl. Immediately add the warm water and egg yolk and whisk to blend.
Set the bowl over a pan of simmering water (ensure the bowl does not touch the water) and continue whisking until the mixture starts to thicken (about 3 minutes). Take the bowl off the heat then slowly drizzle a little of the clarified butter into the egg mixture, whisking constantly to incorporate.
Return the bowl to the heat and whisk again until the egg mixture begins to thicken once more. Now continue to add more of the butter to the egg mix. Take the mixture off the heat occasionally to allow the mixture to cool slightly then immediately place back on the heat.
Continue this process until all the clarified butter has been incorporated into the egg mix. When this is done, take the bowl off the heat and season with the white pepper and cayenne pepper.
Serve warm as a garnish to steamed asparagus or steamed broccoli.
