How to Make Maltaise sauce

  • 3 egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 200 grams unsalted butter, melted and clarified
  • Salt and pepper to taste
  • Cayenne pepper (optional)
Per serving
Calories: 439 kcal
Proteins: 1 g
Fats: 47 g
Carbohydrates: 4 g
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  • In a heatproof bowl, whisk together the egg yolks, water, and lemon juice until well combined.
  • Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking the mixture vigorously to create an emulsion.
  • Gradually pour the melted and clarified butter into the egg yolk mixture, whisking continuously. The sauce will begin to thicken and emulsify as you add the butter.
  • Once all the butter has been incorporated and the sauce has reached a smooth and creamy consistency, season with salt and pepper to taste. You can also add a pinch of cayenne pepper for a subtle hint of heat if desired.
  • Remove the sauce from the heat and keep it warm until ready to serve. If the sauce becomes too thick, you can whisk in a small amount of warm water to adjust the consistency.
  • Serve the Maltaise sauce immediately with dishes such as grilled or poached fish, roasted asparagus, or steamed vegetables. It pairs particularly well with delicate seafood flavors.

A brief conclusion about Maltaise sauce: Maltaise sauce is a classic French emulsified sauce that is rich, creamy, and tangy. It is a variation of hollandaise sauce, with the addition of fresh lemon juice and sometimes a touch of cayenne pepper. The use of clarified butter helps to achieve a smooth and velvety texture. Maltaise sauce adds a burst of citrus flavor to dishes and is particularly popular with seafood and vegetable preparations.

Facts about Maltaise sauce:

  1. Maltaise sauce is believed to have originated in France and is named after the island of Malta in the Mediterranean.
  2. It is a variation of hollandaise sauce, which is a mother sauce in French cuisine.
  3. The addition of lemon juice in Maltaise sauce gives it a tangy and refreshing flavor profile.
  4. Maltaise sauce is commonly served with fish, especially delicate varieties like sole or halibut, as well as vegetables such as asparagus and broccoli.
  5. This sauce requires careful emulsification to create a smooth and stable texture, which can be achieved by whisking the ingredients together over gentle heat.
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