Sauce Maltaise

This is a wonderful variation on hollandaise sauce that is perfect with fish, seafood, chicken, or vegetables.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 1 cup unsalted butter
  • 1 large egg
  • 2 egg yolks
  • 1 Tbsp. freshly squeezed orange juice
  • ½ tsp. orange zest
  • ⅛ tsp. cayenne pepper
  • ¼ tsp. salt
  • ¼ tsp. Tabasco sauce


  • Melt the butter in a small, heavy saucepan over very low heat. Put the eggs, orange juice, orange zest, salt, and cayenne in the jar of a blender or food processor. Blend well. Add Tabasco.
  • With the motor running on low, add the hot butter, a little at a time, to the egg mixture.
  • Return to the pan you used to melt the butter. Whisking, thicken the sauce over low heat. As soon as the mixture thickens, remove from heat pour into a bowl or a sauce boat. Serve warm.