Asparagus Maltaise

Sauce Maltaise is hollandaise’s dressed-up sibling. Same egg yolk and butter technique, but finished with both fresh orange juice and grated orange zest instead of the usual wine reduction. The citrus adds sweetness and a fragrant brightness that pairs particularly well with asparagus.

The butter goes in two additions. Start with half, stirring constantly over low heat until it melts and the yolks begin to thicken the sauce. Then the second half follows the same way. This staged approach prevents the yolks from cooking too fast and breaking the sauce into greasy scrambled egg.

Use a double boiler or very low direct heat. Direct heat is faster but requires constant attention; the temperature should stay well below simmering. Orange juice and zest go in at the very end, after the sauce is thick.

Chef Tips

• If the yolks start to scramble instead of thicken, pull the pan off heat immediately and whisk in a few drops of cold water
• Add each butter addition slowly to build the emulsion gradually before moving to the next
• Use fresh orange juice, not from concentrate, for the cleanest finish in the sauce
• Serve the Maltaise immediately; it breaks as it cools and doesn’t reheat reliably

Variations

• Blood orange: Use blood orange juice and zest for a deeper flavor and pale pink color that looks dramatic over green asparagus
• Classic hollandaise: Omit the orange for a traditional hollandaise to serve alongside the same asparagus