Maltaise asparagus sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted Butter |
| 3 | larges | Egg Yolks |
| 1½ | teaspoon | Hot Water |
| 2 | teaspoons | Orange Juice |
| 1 | teaspoon | Lemon Juice |
| 1 | teaspoon | Minced Orange Zest |
| ¼ | teaspoon | Salt |
| 2 | dashes | Tabasco Sauce |
Directions
Melt butter. Heat egg yolks and 1-½ ts water in top of double boiler over simmering water, whisking constantly, until yolks triple in volume. Remove pan from water; whisk butter very gradually into egg yolks. Whisk in remaining ingredients. Let stand at room temperature until ready to serve. Serve with cooked fresh asparagus.
From: Syd's Cookbook.
Related recipes
- Asparagus \"a la flamande\" (with butter and parsley sauce)
- Asparagus almandine
- Asparagus cantonese
- Asparagus flemish
- Asparagus maltaise
- Asparagus mornay
- Asparagus mousse
- Asparagus sauce - great chefs
- Asparagus swiss
- Asparagus with citrus cream sauce
- Asparagus with herb sauce
- Asparagus with lemon-herb sauce
- Asparagus with mustard sauce
- Asparagus with orange sauce
- Hollandaise with fresh asparagus
- Lobster and asparagus sauce
- Maltaise sauce for asparagus
- Mustard mayonnaise asparagus sauce
- Swiss asparagus au gratin
- White asparagus in white sauce