Maltaise Sauce is a citrusy twist on classic Hollandaise, enriched with the bright flavor and deep color of fresh blood orange juice. Silky and aromatic, it’s an elegant finishing sauce for spring vegetables and an unexpected upgrade to brunch favorites like shrimp or crab cake Benedict.
INGREDIENTS:
1 pint Hollandaise sauce
1/4 cup freshly squeezed blood orange juice
1 teaspoon blood orange zest
METHOD:
In a small bowl, whisk the blood orange juice and zest into warm Hollandaise sauce until fully blended.
Serve immediately while warm and smooth.
SERVING SUGGESTIONS:
- Spoon over steamed asparagus, broccoli, or artichokes.
- Use as a luxurious topping for shrimp or crab cake Benedict.
- Drizzle over seared salmon or poached halibut.
- Add a touch more zest if you prefer a brighter citrus flavor.
YIELD: 1 pint
