
Sauces and Flavored Butters
Maltaise Sauce
This simple, elegant sauce brings bright citrus, creamy butter, and a bit of red pepper heat to dishes like steamed or roasted vegetables, fish, poultry and more. Try it as a way to boost flavor on one of your tried-and-true dishes.

Servings
4-6
Level
Easy
Ingredients
- 1 cup (2 sticks) Challenge European Style Unsalted Butter
- ⅛ teaspoon red pepper (optional)
- 2 egg yolks
- 2 Tablespoons water
- 2 Tablespoons fresh orange juice
- 2 Tablespoons fresh lemon juice
- 2 teaspoons freshly grated orange zest
- ½ teaspoon salt
- 1 - 1½ lb. asparagus spears or green beans, steamed
Directions
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1Melt butter and combine with red pepper; set aside.
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2Bring water to a simmer in the bottom of a double boiler or a saucepan set up to use as a double boiler.
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3Whisk egg yolks, water, orange juice and lemon juice in the top portion of a double boiler. Place this over the pan of barely simmering water and whisk constantly until the eggs are thickened (160°F). Remove from the heat and continue to whisk while very slowly adding the melted butter. (A blender could also be used – transfer the egg yolk mixture to the blender and with blender running, gradually add butter through opening in top.)
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4Blend until mixture is thick and creamy. Stir in orange zest and salt.
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5Spoon sauce over steamed asparagus spears or green beans.