Best Maltaise Sauce For Asparagus Recipes

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ASPARAGUS IN CREAMY ORANGE MALTAISE BUTTER SAUCE



Asparagus in Creamy Orange Maltaise Butter Sauce image

This is a recipes from a small book of great recipes called "Salads and Summer Dishes". I borrowed it and have made many of the recipes so far,with excellent results so this one is on the "to do" list. Maltaise sauce is a variation on the traditional Hollandaise sauce, but orange juice is added for a slightly different take, in flavour and colour to an old classic. Posted for ZWT REGION: France.

Provided by kiwidutch

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

450 g asparagus (1 lb)
3 egg yolks
1 grated orange, juice and rind of
salt
pepper
100 g unsalted butter, softened (4oz)
1 tablespoon lemon juice
3 tablespoons heavy cream
orange rind twists (garnish)

Steps:

  • Wash the asparagus and snap off the ends to remove the tough part of the stalks. Tie the asparagus into bundles of 6-7 stalks and boil them for 10-15 minutes standing upright in a pan of hot water. Drain well.
  • To make the sauce, in a small metal bowl or pot beat the butter, egg yolks, salt, pepper and orange rind together. Place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a LITTLE at a time, so that it thickens, don't rush this, becuase if the previous amount of butter has not emulsified before the next lot is added, the sauce will split.
  • Once it begins to thicken, remove from the heat and continue beating for a full minute, then stir in the cream.
  • Mix together well, the orange juice should have turned the sauce a soft shade of pink. Pour the sauce into a sauce boat and serve with the bundles of asparagus immediately.
  • Decorate the asparagus bundles with orange twists.

MALTAISE SAUCE



Maltaise Sauce image

Traditional hollandaise blends with blood orange juice to create a sweet, citrusy topping for cooked vegetables in this recipe from chef Michel Roux's "Sauces" cookbook.Also Try:Classic Hollandaise Sauce, Hollandaise with Mustard and Horseradish

Provided by Martha Stewart

Number Of Ingredients 7

17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter
1 large or 2 small oranges, preferably blood oranges
1 tablespoon white-wine vinegar
1 teaspoon white peppercorns, crushed
4 large egg yolks
Coarse salt
Juice of 1/2 lemon

Steps:

  • Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
  • Bring a small pot of water to a boil over high heat; prepare an ice-water bath and set aside. Using a paring knife, remove zest from oranges in large strips, reserving oranges. Add zest to boiling water; cook until softened, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and very finely chop; set aside.
  • Squeeze juice from oranges into a small saucepan. Place saucepan over low heat and cook until juice is reduced by one third. Add zest to saucepan and remove from heat; set aside to cool.
  • In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
  • Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
  • Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon and orange juice mixture. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.

ASPARAGUS WITH MALTAISE SAUCE



Asparagus with Maltaise Sauce image

This side dish tastes so wonderful! The combination of this flavorful orange sauce over asparagus is simply perfect!

Provided by Francine Lizotte

Categories     Vegetables

Time 8m

Number Of Ingredients 7

1 bunch asparagus, tough ends trimmed
3 large free-run egg yolks
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed orange juice
1 Tbsp orange zest
salt & pepper, to taste
2/3 to 1 c butter, melted

Steps:

  • 1. While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
  • 2. Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
  • 3. When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don't shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
  • 4. Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ΒΌ cups
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=FCnZbf7q4jA

MALTAISE SAUCE



Maltaise Sauce image

Provided by Craig Claiborne

Categories     condiments, side dish

Time 10m

Yield About 3/4 cup

Number Of Ingredients 8

3 egg yolks
1 tablespoon water
1 teaspoon lemon juice
8 tablespoons melted butter
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons orange juice
1 teaspoon grated orange rind

Steps:

  • Put the yolks, water and lemon juice into the top of a double boiler, placing it over simmering water. Or you may improvise and put the mixture into a heat-proof mixing bowl, placing the bowl in a basin of barely simmering water.
  • Start beating the mixture with a whisk until it is light colored and fluffy. Gradually add the butter, beating rapidly with the whisk. Add salt and pepper to taste. Beat in the orange juice and orange rind and remove from the heat.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 69 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 41 grams, Sodium 322 milligrams, Sugar 2 grams, TransFat 2 grams

MALTAISE SAUCE FOR ASPARAGUS



Maltaise Sauce for Asparagus image

Categories     Condiment/Spread     Sauce     Blender     Food Processor     Dairy     Quick & Easy     Orange     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

2 large egg yolks
1 tablespoon fresh lemon juice
a pinch of freshly ground white pepper
1 stick (1/2 cup) unsalted butter, melted and cooled
1 teaspoon grated orange zest (preferably from a blood orange ,available seasonally at specialty product markets)
1 tablespoon plus 1 teaspoon fresh orange juice (preferably from a blood orange)

Steps:

  • In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.

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