Maltaise

Hollandaise finished with blood orange juice and zest. Made for asparagus and almost nothing else.

3 pc — egg yolk

180 g — clarified butter

50 ml — blood orange juice

30 ml — water

3 g — salt

Reduce the orange juice by half first. Unreduced, it carries too much water and the sauce goes loose within minutes.

Build a Hollandaise using the reduced juice in place of the vinegar, and finish with a little grated zest off the heat.

Asparagus, poached white fish, purple-sprouting broccoli.