Name: Maltese Sauce
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 150 ml (2/3 cup)
Ingredients: 4 egg yolks; 1 tablespoon (15 ml) white wine vinegar; 1/4 cup (60 ml) orange juice; 1/2 cup (125 ml) melted butter, cooled slightly; 1/2 teaspoon (2.5 ml) orange zest; Salt and pepper

Ingredients

4 egg yolks
1 tablespoon (15 ml) white wine vinegar
1/4 cup (60 ml) orange juice
1/2 cup (125 ml) melted butter, cooled slightly
1/2 teaspoon (2.5 ml) orange zest
Salt and pepper

Preparation

In the top part of a double boiler over medium heat, whisk the egg yolks, vinegar and orange juice until the texture is thick and frothy.
Remove the bowl from the boiler and place it on a damp cloth to keep it from slipping. Slowly whisk in the butter.
Add the orange zest. Season with salt and pepper. Keep warm.

Note from Ricardo

Thought!

It is preferable to prepare the sauce before the omelet.

Maltese Sauce

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note