Sauce Maltaise (Blood Orange Hollandaise for Asparagus)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- sauce Hollandaise
- juice of 2 blood oranges
- 1 pinch grated zest
Instructions
- Prepare a sauce Hollandaise as directed.
- At the last moment, add the juice of 2 blood oranges and a strong pinch of grated zest.