Maltaise sauce

by Jenny Chandler

Hollandaise with a citrus twist

I only really make a hollandaise-based sauce if I’m cooking for six people plus, as it’s tricky to make a smaller quantity and it’s hardly day-to-day fodder with all that butter.

Read more about making sauces and emulsions in the article that inspired this recipe.


3 egg yolks
250g unsalted butter
Zest and juice of 1 medium orange (try Seville or blood oranges)
Dash of lemon juice or vinegar if using a sweet orange


Boil a large pan of water and then turn the heat right down, place a bowl on top to create a bain marie.

Put the egg yolks, 1 tbsp cold water and half tsp salt into the hot bowl and beat until smooth and creamy. Now add a few cubes of butter at a time, whisking them in and making sure that they are fully absorbed before adding the next.

Keep whisking in the butter until you have a wonderfully rich and creamy sauce and then add your orange zest and juice to taste along with pepper and more salt if you feel the sauce needs it. If you are using sweet oranges you may need a tiny dash of lemon juice or vinegar to balance the sauce.

Serve with steamed or griddled tender stem or purple sprouting broccoli—or, later in the year, asparagus.

Recipe and image: Jenny Chandler