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Maltese Sauce
Sauce for warm vegetables served as a starter like asparagus
Ingredients
| 20 ml | orange juice |
| 3 medium | eggs, yolks only |
| 80 ml | vinegar |
| 150 g | butter |
| some | water |
| juice of 1/2 lemon | |
| salt, to taste |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Melt the butter in a saucepan.
In another small saucepan, heat vinegar and cook until reduced to 2 tablespoonfuls. Remove from heat and cool slightly. Add the yolks, orange juice and 2 tablespoonfuls of cold water and stir well.
Add melted butter and whisk until sauce thickens.
Season with salt and add the lemon juice. Whisk well to combine.
In another small saucepan, heat vinegar and cook until reduced to 2 tablespoonfuls. Remove from heat and cool slightly. Add the yolks, orange juice and 2 tablespoonfuls of cold water and stir well.
Add melted butter and whisk until sauce thickens.
Season with salt and add the lemon juice. Whisk well to combine.
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Comments by other users
What would one serve this sauce with?
Nice recipe. Slightly confusing of you follow the words exactly. It sounds like you add the yolks, etc, to the pan. Perhaps it should say, "Mix together the egg yolks...."
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mikejohnston01
03/11/2010 09:53 o'clock