Sauce Maltaise
The science
Blood orange juice replaces or supplements the lemon, swapping sharp citric acidity for a sweeter, more floral, slightly bitter orange character; the zest's aromatic oils intensify the perfume. The juice supplies acid and water to the emulsion just as lemon does, so the sauce stays structurally a Hollandaise — only its flavor and faint blush color change. The name nods to the blood oranges associated with Malta and the Mediterranean.
Flavor profile
Hollandaise flavored with the juice and zest of blood oranges.
Culinary uses
The classic sauce for asparagus; also poached fish and vegetables wanting a sweet-citrus butter sauce.
Reference notes
Parent: Hollandaise. Ingredient: blood orange. Dishes: asperges sauce maltaise.