Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Maltaise Sauce

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)

Be the first to rate

About the dish

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.

How to make it

  1. 1

    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.

  2. 2

    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.

  3. 3

    Season with orange

    Just before serving, stir in the juice of the blood orange and the grated orange zest.

  4. 4

    Serve

    Serve with asparagus, artichoke bottoms, and other vegetable dishes.

Changes from the original

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).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 342) → Modernised~87% of the text changedremovedadded
350 gr. g smør 1 spiseske vand salt pepper (kaldt, i små terninger). 3 eggeblommer eggeplommer. 1 ss vann. 1 blodappelsin 1/2 teske (saften). 0,5 ts revet appelsinskal. Tilberedningen av appelsinskall. salt (etter smak). pepper (etter smak). Sett en kjele med vann, salt og pepper i vannbad. Visp inn eggeplommene og visp kraftig til blandingen er kremaktig.. Tilsett det kalde smøret teskjevis under kraftig visping til sausen er som forklaret ved musselinsaus, kun at man utelater fløten. Umiddelbart tykk og glatt. Fløte utelates i denne sausen.. Rett før sausen serveres, tilsættes appelsinsaften servering røres saften av blodappelsinen og det revne appelsinskal. Sausen serveres appelsinskallet inn.. Serveres til asparges, artiskokbunder artisjokkbunner og forskjellige grønsakeretter. andre grønnsakretter.

Note on Modernised

Målene er modernisert. Fordi oppskriften viser til musselinsaus, er fremgangsmåten her skrevet ut i sin helhet (vannbad, kaldt smør litt om litt).

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is maltaise sauce?
It is a butter sauce of the mousseline type, but without cream, flavored with the juice and grated zest of a blood orange. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 342.
What is the sauce served with?
According to the recipe, it is served with asparagus, artichoke bottoms, and various vegetable dishes.
When should the orange be added?
Immediately before serving, the orange juice and grated orange zest are stirred into the finished sauce.
Which ingredients are needed?
350 g butter, 1 tablespoon water, salt, pepper, 3 egg yolks, 1 blood orange, and 1/2 teaspoon grated orange zest — for 6 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!