|
Ingredients:
Approximately 1 1/2 cups
4 each Egg yolks,
large
4 tsp. Water
2 tsp. Fresh lemon juice
1/8 tsp. Hot pepper sauce
8 oz. Butter, unsalted, melted and separated
to season Salt
to season Fresh ground black pepper
1 tblspn. Orange juice
1 tsp. Orange zest
1 tsp. Fresh tarragon leaves, minced
Method:
Melt butter
over low heat in saucepan. Cool slightly. Skim foam from top of
melted butter. Using a small ladle, carefully remove clear butter
from saucepan, leaving remaining "milky" liquid to discard.
Reserve clarified butter. Prepare a double boiler by placing a stainless
steel bowl over a pot of lightly simmering water. Do not let bottom
of the bowl touch the water. Add egg yolks, water and lemon juice,
whisk vigorously until mixture thickens and turns pale yellow. Remove
bowl from the pot. Add the clarified butter slowly while whisking
vigorously until all the butter is incorporated and sauce has thickened.
Whisk in hot pepper sauce. Season with salt and fresh ground black
pepper. Stir in orange juice, orange zest and fresh tarragon. Reserve
keeping warm until service.
Chef Larry's
Notes:
Use Maltaise
Sauce as an accompaniment for steamed asparagus or broccoli.
For
more Recipes, go to discoversandiego.com
|
