Maltaise Sauce Recipes

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MALTAISE SAUCE



Maltaise Sauce image

Provided by Craig Claiborne

Categories     condiments, side dish

Time 10m

Yield About 3/4 cup

Number Of Ingredients 8

3 egg yolks
1 tablespoon water
1 teaspoon lemon juice
8 tablespoons melted butter
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons orange juice
1 teaspoon grated orange rind

Steps:

  • Put the yolks, water and lemon juice into the top of a double boiler, placing it over simmering water. Or you may improvise and put the mixture into a heat-proof mixing bowl, placing the bowl in a basin of barely simmering water.
  • Start beating the mixture with a whisk until it is light colored and fluffy. Gradually add the butter, beating rapidly with the whisk. Add salt and pepper to taste. Beat in the orange juice and orange rind and remove from the heat.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 69 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 41 grams, Sodium 322 milligrams, Sugar 2 grams, TransFat 2 grams

MALTAISE SAUCE



Maltaise Sauce image

Traditional hollandaise blends with blood orange juice to create a sweet, citrusy topping for cooked vegetables in this recipe from chef Michel Roux's "Sauces" cookbook.Also Try:Classic Hollandaise Sauce, Hollandaise with Mustard and Horseradish

Provided by Martha Stewart

Number Of Ingredients 7

17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter
1 large or 2 small oranges, preferably blood oranges
1 tablespoon white-wine vinegar
1 teaspoon white peppercorns, crushed
4 large egg yolks
Coarse salt
Juice of 1/2 lemon

Steps:

  • Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
  • Bring a small pot of water to a boil over high heat; prepare an ice-water bath and set aside. Using a paring knife, remove zest from oranges in large strips, reserving oranges. Add zest to boiling water; cook until softened, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and very finely chop; set aside.
  • Squeeze juice from oranges into a small saucepan. Place saucepan over low heat and cook until juice is reduced by one third. Add zest to saucepan and remove from heat; set aside to cool.
  • In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
  • Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
  • Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon and orange juice mixture. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.

SMOKED SALMON EGGS BENEDICT WITH CAVIAR AND SAUCE MALTAISE



Smoked Salmon Eggs Benedict with Caviar and Sauce Maltaise image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Juice and zest of 1 orange (about 1/4 cup juice)
5 black peppercorns
2 tablespoons plus 1 teaspoon white wine vinegar
4 large egg yolks plus 4 large whole eggs, cracked into a bowl
Kosher salt and freshly ground black pepper
1 1/2 cups clarified butter
4 English muffins, split and toasted
2 avocados, sliced
8 slices smoked salmon (about 1 ounce each)
Pickled Red Onions, recipe follows
1/2 cup fresh dill, picked
2 ounces American sturgeon caviar
2 cups white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 tablespoon pickling spice
1 red onion, sliced 1/4-inch thick

Steps:

  • For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer.
  • In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly.
  • Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much.
  • Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place.
  • Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels.
  • Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar.
  • Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.

BEARNAISE SAUCE II



Bearnaise Sauce II image

This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.

Provided by CHELSEAROBERTSON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 11

¼ cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 ½ teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
¼ teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper

Steps:

  • Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
  • Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 1.1 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 9.8 g, Sodium 234.8 mg, Sugar 0.2 g

MALTAISE SAUCE FOR ASPARAGUS



Maltaise Sauce for Asparagus image

Categories     Condiment/Spread     Sauce     Blender     Food Processor     Dairy     Quick & Easy     Orange     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

2 large egg yolks
1 tablespoon fresh lemon juice
a pinch of freshly ground white pepper
1 stick (1/2 cup) unsalted butter, melted and cooled
1 teaspoon grated orange zest (preferably from a blood orange ,available seasonally at specialty product markets)
1 tablespoon plus 1 teaspoon fresh orange juice (preferably from a blood orange)

Steps:

  • In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.

ASPARAGUS IN CREAMY ORANGE MALTAISE BUTTER SAUCE



Asparagus in Creamy Orange Maltaise Butter Sauce image

This is a recipes from a small book of great recipes called "Salads and Summer Dishes". I borrowed it and have made many of the recipes so far,with excellent results so this one is on the "to do" list. Maltaise sauce is a variation on the traditional Hollandaise sauce, but orange juice is added for a slightly different take, in flavour and colour to an old classic. Posted for ZWT REGION: France.

Provided by kiwidutch

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

450 g asparagus (1 lb)
3 egg yolks
1 grated orange, juice and rind of
salt
pepper
100 g unsalted butter, softened (4oz)
1 tablespoon lemon juice
3 tablespoons heavy cream
orange rind twists (garnish)

Steps:

  • Wash the asparagus and snap off the ends to remove the tough part of the stalks. Tie the asparagus into bundles of 6-7 stalks and boil them for 10-15 minutes standing upright in a pan of hot water. Drain well.
  • To make the sauce, in a small metal bowl or pot beat the butter, egg yolks, salt, pepper and orange rind together. Place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a LITTLE at a time, so that it thickens, don't rush this, becuase if the previous amount of butter has not emulsified before the next lot is added, the sauce will split.
  • Once it begins to thicken, remove from the heat and continue beating for a full minute, then stir in the cream.
  • Mix together well, the orange juice should have turned the sauce a soft shade of pink. Pour the sauce into a sauce boat and serve with the bundles of asparagus immediately.
  • Decorate the asparagus bundles with orange twists.

ASPARAGUS WITH MALTAISE SAUCE



Asparagus With Maltaise Sauce image

This side dish tastes so wonderful! The combination of this flavorful orange sauce over asparagus is simply perfect! VIDEO https://www.youtube.com/watch?v=FCnZbf7q4jA

Provided by CLUBFOODY

Categories     Vegetable

Time 8m

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch asparagus, tough ends trimmed
3 large egg yolks
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon orange zest
1 pinch salt
1 pinch black pepper
1 cup butter, melted

Steps:

  • While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
  • Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
  • When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don't shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
  • Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups.

Nutrition Facts : Calories 480.1, Fat 49.7, SaturatedFat 30.4, Cholesterol 260.4, Sodium 467.1, Carbohydrate 6.9, Fiber 2.8, Sugar 2.1, Protein 5.5

ASPARAGUS WITH SAUCE MALTAISE



Asparagus with Sauce Maltaise image

Categories     Vegetable     Side     Quick & Easy     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

4 large egg yolks
1/4 cup water
2 tablespoons fresh lemon juice
1 1/2 cups (3 sticks) butter, melted, very hot
1 teaspoon grated orange peel
1 3/4 pounds medium asparagus spears, tough ends trimmed

Steps:

  • Whisk egg yolks, 1/4 cup water, and lemon juice in medium metal bowl to blend. Place bowl over large saucepan of barely simmering water. Whisk constantly until instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer yolk mixture to blender. With blender running, gradually pour hot melted butter through opening in top of blender and blend until mixture is thick and creamy. Stir in orange peel. Season sauce with salt and pepper.
  • Meanwhile, cook asparagus in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain; divide among plates. Spoon sauce over.

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