Maltaise Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 batch Hollandaise sauce (hollandaise)
- 2 whole blood oranges (oranges sanguines)
- 1 pinch orange zest, grated
Instructions
- Prepare the Hollandaise sauce as instructed in the guide. At the very last moment, add the juice of 2 blood oranges and a generous pinch of grated orange zest.
- Serve with asparagus.