Maltaise sauce (sauce maltaise): a hollandaise/mousseline sauce without cream, made with 350 g butter and 3 egg yolks, flavored with the juice and grated zest of a blood orange; the classic sauce for asparagus and artichoke.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 342 (falt i det fri)
Maltaise sauce is a hollandaise flavored with the juice and zest of blood orange — the classic sauce for asparagus. Erken refers to the mousseline sauce for the method, but without cream.
Start like a mousseline sauce
Set a pot with water, salt, and pepper in a water bath. Whisk in the egg yolks and whisk vigorously until the mixture is creamy.
Add the butter
Add the cold butter a teaspoon at a time while whisking vigorously until the sauce is thick and smooth. Cream is left out of this sauce.
Season with orange
Just before serving, stir in the juice of the blood orange and the grated orange zest.
Serve
Serve with asparagus, artichoke bottoms, and other vegetable dishes.
The measurements have been modernized. Because the recipe refers to the mousseline sauce, the method here has been written out in full (water bath, cold butter added little by little).
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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