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Maltese sauce

In this classic variation of Hollandaise sauce, blood orange is used to enrich the sauce. This gives it an extra fruity character and a lovely colour. 

Makes 500 grams. 

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Allergens and dietary requirements

  • Sulphite
  • Egg
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

250
g
blood orange purée,
50
g
shallot, diced
75
g
white wine vinegar
75
g
water
5
pieces
white peppercorns
1
leaf
bay leaf
75
g
egg yolk
300
g
clarified butter
as needed
salt

Scale recipe

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