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PrintSAUCE MALTAISE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Whisk the egg yolks with 3 tablespoon of the juice from the blood orange in a water bath.
- Fold in the melted butter slowly while stirring. Fold the strips of orange peel into the sauce.
- Take the sauce off the stove, spice it with salt, pepper and Cointreau and serve immediately.
INGREDIENTS
- 1 blood orange (Tarocco), peeled, cut into fine strips and mashed
- 225 grams butter, melted
- 3 teaspoon Cointreau
- 3 egg yolks
- Pepper and salt, to taste
6 comments for “Sauce Maltaise”
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