Maltaise Sauce Recipe

If Hollandaise is the little black dress of French saucesclassic, buttery, and ready for brunchthen
Maltaise sauce is the same outfit with a bold citrus scarf and a wink. It’s basically Hollandaise’s
brighter, fruitier cousin: the same warm egg-and-butter emulsion, but flavored with blood orange juice and zest
(or regular orange when blood oranges are out of season and you’re not trying to fight the produce aisle).

The result is a sauce that’s rich yet lively, fancy yet approachable, and suspiciously good on everything from
asparagus to Eggs Benedict. In this guide, you’ll get a reliable Maltaise sauce recipe, plus the “why it works”
breakdown, troubleshooting for common disasters (split sauce, gritty sauce, watery sauce), and serving ideas that
don’t require owning a monocle.

What Is Maltaise Sauce (and Why Everyone Acts Like It’s Fancy)?

Sauce Maltaise is a classic French “daughter sauce” made by taking a Hollandaise base and swapping part of the
usual lemony acidity for blood orange (juice and often a little zest). Blood oranges add gentle sweetness and a
berry-like citrus aroma that lemon alone can’t pull off.

Traditionally, Maltaise sauce is served warmnever boiling hotbecause it’s an emulsion. Think of it like a very
elegant friendship between egg yolks and butter. Too much heat and they’ll “break up” (split). Too little warmth
and they’ll get clingy and thick. The goal is a smooth, spoonable sauce that drapes like a satin robe over vegetables,
eggs, or fish.

Maltaise Sauce Ingredients

This recipe makes about 1 to 1 1/4 cups, enough for 4 servings of asparagus or a generous Eggs Benedict situation.

Core Ingredients

• 3 large egg yolks (use pasteurized if you want extra peace of mind)
• 1 1/2 sticks (12 tbsp) unsalted butter, melted (warm, not scorching)
• 2 tbsp blood orange juice (or regular orange juice)
• 1 tsp finely grated blood orange zest (optional but highly recommended)
• 1–2 tsp fresh lemon juice (yes, stillthis keeps the flavor balanced)
• 1 tbsp water (helps stabilize the yolk base)
• 1/4 tsp kosher salt, plus more to taste
• Pinch of cayenne or white pepper (optional, but it makes the sauce taste “awake”)

Optional Flavor Boosters

• 1/2 tsp Dijon mustard (adds stability and gentle tang; not strictly classical, very helpful)
• 1 tsp white wine vinegar (adds snap if your oranges are extra sweet)

Equipment You’ll Want

• Small saucepan + heatproof bowl (for a double boiler), or an immersion blender setup
• Whisk
• Instant-read thermometer (optional, but it turns anxiety into data)
• Fine microplane or zester (for zest)

The Secret to Great Maltaise: Concentrate the Orange Flavor

Here’s the problem with citrus juice: it’s delicious… and also mostly water. If you dump a lot of orange juice into a
delicate emulsion, you can end up with a thin sauce that slides off your asparagus like it’s late for a meeting.
The fix is simple: use a small amount of juice and lean on zest for aroma, or
reduce the orange juice briefly to intensify flavor without flooding the sauce.

If your blood oranges are very juicy, consider simmering the juice for 1–2 minutes until slightly syrupy, then cool it
for a minute before adding. This gives you big citrus flavor without turning your sauce into orange soup.

Classic Maltaise Sauce Recipe (Double Boiler Method)

This is the traditional, stovetop-whisk method. It takes a little attention, but it’s incredibly satisfyinglike
successfully parallel parking on the first try.

Step 1: Set up a gentle double boiler

Fill a saucepan with 1–2 inches of water and bring it to a low simmer. Place a heatproof bowl on top. The bowl should
sit above the water, not touch it. You want gentle steam, not a hot tub for eggs.

Step 2: Whisk the yolk base

In the bowl, whisk egg yolks with water, lemon juice, salt, and (if using) Dijon. Keep whisking until the mixture looks
slightly paler and thickens to a foamy, ribboning texture. If you’re using a thermometer, you’re generally looking for
“warm and thick” rather than “scrambled.”

Step 3: Add butter slowly and build the emulsion

Remove the bowl from heat briefly (so you don’t overcook the yolks). While whisking constantly, drizzle in warm melted
butter in a thin stream. Go slowly at firstthis is where the emulsion forms. Once it thickens and looks glossy, you can
add the remaining butter a bit more confidently (still slowly, still whisking like you mean it).

Step 4: Add blood orange zest and juice

Whisk in the orange zest first, then add blood orange juice gradually, tasting as you go. Add a pinch of cayenne or white
pepper if you want gentle warmth. The sauce should be silky and spoonablelike a blanket, not a brick.

Step 5: Adjust texture and seasoning

• Too thick? Whisk in a teaspoon of warm water.
• Too thin? Whisk over gentle heat for 10–20 seconds, or add a tiny bit more melted butter.
• Too sweet? Add a few drops more lemon juice or a tiny splash of vinegar.
• Too tangy? Add a touch more butter, or a pinch of salt to round it out.

Fast Maltaise Sauce (Immersion Blender Method)

If you love Hollandaise flavor but do not love standing over steam like a Victorian novel character, this method is your
best friend. It’s quick, consistent, and surprisingly smooth.

How it works

The blender method relies on a strong shear force to emulsify the butter into the yolks. Hot melted butter helps the sauce
thicken quickly, while the blender does the whisking marathon for you.

Steps

1. Add to a tall blender cup: egg yolks, water, lemon juice, salt, and (optional) Dijon. Blend for 5–10 seconds.
2. With the blender running, slowly pour in warm melted butter. The sauce should thicken and turn glossy.
3. Blend in blood orange zest, then drizzle in blood orange juice gradually until it tastes bright and balanced.
4. Taste, adjust salt and acidity, and serve immediately.

How to Serve Maltaise Sauce

Maltaise sauce is famous for pairing with vegetablesespecially spring onesbut it’s not a one-trick pony. Here are
specific ways to use it without falling into “just pour it on something green” every time.

Classic pairings

• Asparagus: steamed, roasted, or grilled. Maltaise makes asparagus taste like it graduated from culinary school.
• Broccoli or broccolini: especially roastedcitrus + char = excellent.
• Eggs Benedict: swap Hollandaise for Maltaise and suddenly brunch feels like an event.
• Eggs Florentine: spinach + orange-lifted Hollandaise is an underrated combo.

Unexpected (but very good) pairings

• Salmon: especially poached or roasted. The citrus note plays nicely with rich fish.
• Crab cakes or shrimp: Maltaise can act like a lemon-butter sauce with extra personality.
• Artichokes: the brightness helps balance that slightly earthy bite.
• Roasted cauliflower: a little citrus richness makes it taste more “special occasion.”

Troubleshooting: Save Your Sauce Like a Hero

Hollandaise-family sauces are dramatic. They can go from “silky perfection” to “butter puddle” if the temperature shifts.
Here’s how to fix the most common issues.

Problem 1: The sauce split (looks oily or curdled)

Splitting usually happens when the sauce gets too hot or the butter was added too fast. Don’t throw it outthis is very
fixable.

• Quick fix (warm water method): In a clean bowl, whisk 1 teaspoon warm water, then whisk your broken sauce
  into it a tablespoon at a time until it comes back together.
• Egg-yolk rescue method: Whisk a fresh yolk with a teaspoon of water in a clean bowl, then slowly whisk in the
  broken sauce until smooth.

Problem 2: The sauce is too thick

This often happens as the sauce sits or cools. Whisk in warm water (a teaspoon at a time) until it loosens and becomes
spoonable again.

Problem 3: The sauce is too thin

Too much juice or not enough butter/emulsion. Try gently whisking over warm steam for 10–20 seconds, or whisk in a bit
more melted butter. Next time, reduce the orange juice slightly before adding.

Problem 4: The sauce tastes flat

Usually it needs one of three things: salt, acid, or aroma.
Add a pinch of salt, a few drops of lemon, or a bit more zest. Taste again. Repeat until it makes you raise your eyebrows
in a good way.

Make-Ahead and Storage (a.k.a. The Truth)

Maltaise sauce is best served right away. It can be held warm for a short time, but it’s not a “make it Tuesday, serve it
Friday” situation. If you need to hold it:

• Keep it in a warm spot (like a bowl over warm water), not direct heat.
• Stir occasionally to maintain the emulsion.
• If it thickens, whisk in warm water a teaspoon at a time.

Refrigerating and reheating is possible, but tricky: reheating can split the sauce. If you must, rewarm it extremely gently
and whisk constantly. The better plan for most home cooks is to make it freshit’s quick once you’ve done it once.

Flavor Variations (When You Want to Play)

• Regular orange Maltaise: use navel orange juice + zest; add a touch more lemon for brightness.
• Mandarin twist: use mandarin zest/juice for a sweeter, candy-like citrus note.
• Smoky brunch Maltaise: add a tiny pinch of smoked paprika along with cayenne.
• Herby Maltaise: whisk in finely chopped chives right before serving.

of Real-Life “Making This Sauce” Experience (Without the Drama)

The first time most people make Maltaise sauce, they discover two truths: (1) it tastes like brunch royalty, and (2) it
demands just enough attention to keep you humble. The sauce isn’t hard, exactlyit’s just sensitive. Think “cat with a
schedule,” not “wild animal.”

What you’ll notice right away is how much zest matters. Juice is great for acidity and sweetness, but zest is
where the perfume lives. If your Maltaise tastes vaguely “orange-ish” but not exciting, it almost always needs a bit more
zestor your oranges were having an off day. A microplane is the difference between “mildly citrus” and “wow, what is
that?” Just avoid digging into the white pith, which can add bitterness faster than a bad comment section.

You’ll also learn that temperature is the boss. If you rush and crank the heat, the yolks can go grainy and the
sauce can split. If you get distracted and let it cool too much, it thickens into something closer to citrus mayonnaise.
Neither outcome is a moral failure; it’s just physics. The practical habit that helps most is to keep a small kettle of
warm water around. A teaspoon of warm water whisked in at the right moment can smooth the sauce, loosen the texture, and
keep everything glossy. It’s a tiny move that feels like cheating (in the best way).

Another “experience tip” you’ll pick up quickly: blood oranges vary a lot. Some are intensely flavored and
tart-sweet. Others are basically a regular orange wearing a fancy red sweater. That’s why tasting as you go is more
important than measuring to the exact drop. Start with a smaller amount of juice, get the sauce stable, then add more
until it hits that sweet spot where it tastes both rich and bright. When it’s right, you get a buttery base first, then a
citrus lift at the finishlike the sauce is smiling.

If you’re serving guests, Maltaise sauce has a sneaky advantage: it makes simple food feel impressive. Steamed asparagus
becomes a centerpiece. A basic Eggs Benedict turns into “brunch with intent.” And because the flavor is a twist on a
familiar classic, people often ask what you did differently (which is your cue to casually say, “Oh, just a little
Maltaise,” as if you do this every weekend).

Finally, you’ll discover that the best “chef move” is not some fancy trickit’s planning your timing. Make your eggs,
asparagus, fish, or vegetables first, get them ready to plate, and then make the sauce right before serving. Maltaise is
happiest fresh, warm, and immediately appreciatedhonestly, a relatable vibe.

Conclusion

Maltaise sauce takes everything you love about Hollandaiseits silky richness and luxurious feeland adds the bright,
aromatic punch of blood orange. Whether you whisk it the classic way or blitz it with an immersion blender, the keys are
simple: gentle heat, slow butter addition, and citrus that’s balanced (zest for aroma, juice for sparkle). Make it once,
and you’ll start looking at asparagus like it’s a blank canvas instead of a side dish.