Transform a classic hollandaise into a tangy, fresh sauce using blood oranges. 

This recipe takes you on a journey from mother to daughter sauce by transforming a classic hollandaise with ease into a tangy, fresh sauce using blood oranges.

INGREDIENTS

Makes 4 servings

Hollandaise Sauce

• 4 egg yolks

• 1 tbsp water mixed with 2 tbsp white vinegar

• A 250 g (8.8 oz) piece of butter that you clarify

• 1 tbsp lemon juice

• Salt to season

For the Maltese Sauce

• The juice of 2 blood oranges

• 2 or 3 tbsp of blood orange zest

PROCEDURE

1. To make the hollandaise sauce, start by preparing a double boiler by placing a saucepan with 100 ml of water over medium heat and positioning a large glass bowl over the top. Make sure the bottom of the bowl is not in contact with the water.

2. Pour the water and vinegar into the bowl of a double boiler, then continually whisk the egg yolks into the liquid until the mixture thickens and starts to coagulate while making sure the temperature of the mixture doesn’t exceed 60 degrees C. This process should take about 3 minutes.

3. Now remove the bowl from the heat and incorporate the clarified butter, 1 tablespoon at a time, into the mixture using a whisk. Take care not to let the butter become too hot or cold with the temperature hovering around 40 degrees C at all times.

4. Once the clarified butter is fully incorporated, whisk in the lemon juice and the salt and you have a hollandaise sauce.

5. Remove the zest from the oranges, and with a sharp knife, julienne as thinly possible to provide 2-3 tablespoons.

6. Blanch the orange strips twice for 3-4 minutes, then drain and transfer into a bowl.

7. Whilst the strips are blanching, squeeze the juice from the oranges and strain into a saucepan. Reduce it by half, then pour into the bowl with the blanched orange strips.

8. To finish the sauce, return the bowl with the hollandaise to the double boiler over low heat. If it’s too thick, add a little water to make it more liquid. Stir in the blood orange juice and strips and your Maltese sauce is ready to serve.

Every recipe i've tried of yours has been superb.  Thanks Stephane for a wonderful repertoire of delicious!

Alison Borchers

Sauce Maltaise is really amazing, plus most people don’t know it. The 'back of the hand' trick from your Bearnaise video for heat control works perfectly for me, no double boiler needed. 

Alex Lenzon

Stephane, your technical videos are always my favourite, because I always feel more capable and inspired after watching to cook things I've never had before. 

John Bennettt