Hollandaise sauce + Maltaise sauce
Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.
Hollandaise reduction (160ml)
150ml White wine
150ml Vinegar (white wine)
1 Shallot (sliced)
15 Black peppercorn (unit)
3 Thyme (sprig)
Bring all ingredients to the boil and reduce by half. Leave in the fridge to infuse and use another day.
Hollandaise sauce (4 Portions)
3 Egg yolks (Burford brown, Clarence Court)
40ml hollandaise reduction
180g Butter (clarified)
Salt+pepper
Cook your butter in a medium saucepan slowly until it is clarified and clear.
Whisk egg yolk and reduction over a pan of simmering water until thick, aerated and cooked. Slowly whisk in your butter, finish with lemon and seasoning.
Maltaise sauce (4 portions)
4 Blood oranges
Cut 2 blood orange into segments, this will be used for garnish. Squeeze whats left of the orange to extract all the juice.
Juice the other 2 oranges. Place all the juice into a pan and reduce until thick and syrupy.
Mix the finished hollandaise from above with the blood orange syrup.
Plate up and finish with the segments and some fresh blood orange zest.
This sauce is great with most fish – Some poached salmon or pan-fried white fish. But also try it with seasonal vegetables. Great over asparagus and artichokes.
