BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

MALTAISE SAUCE with Dill & Blood orange juice

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This sauce is a variation of Bearnaise that is a variation of a Hollandaise sauce. The technique for this type sauce is based on the ability of each large egg yolk to hold up to 8 ounces of fat (oil or clarified butter). This is an emulsification that can be flavored with wine and vinegar and other acid foods. Almost all recipes include shallot. Make only the amount you can use as it doesn’t save well and serve it immediately.

Ingredients:

  • 1 shallot minced

  • 4 Tablespoons white wine vinegar
  • 2 Tablespoons blood orange juice
  • 3 grinds whole pepper
  • 1 egg yolk
  • 6 ounces clarified butter
  • 1 teaspoon fresh dill, minced

Method:

In a small sauce pan, combine  shallots and wine and simmer to reduce by half. Add blood orange juice and few grinds of pepper; cook until almost reduce by half again. Remove from heat and cool slightly before adding to egg. In heat proof bowl, place egg yolk(s). Whip to incorporate air. Add small shallot reduction and place bowl over pot of simmering water (double boiler fashion) being sure water isn’t touching bowl. Whisk until it thickens, approximately 2 minutes.  Slowly incorporate clarified butter with whisk. Stir in dill. Adjust seasoning with salt. Serve immediately.






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