Sauce: Maltaise

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Ingredients

- 7.0548 oz (200 g) unsalted butter
- 2 pasteurized egg yolks
- 1/2 blood orange, zest and juice
- 1 lemon wedge, optional
- Salt, to taste

Instructions

1. Microwave butter in a heat-safe jug until melted.
2. Set a heatproof bowl above gently simmering water without touching it. Whisk yolks with one tablespoon of the orange juice until ribboning, about 3-4 minutes; avoid overheating.
3. Whisk continuously while slowly adding the clear melted butter, leaving its milk solids in the jug.
4. Add remaining orange juice gradually to adjust consistency and flavor; stir in zest. Season with salt and optional lemon. Serve warm immediately.

Safety adaptation: Pasteurized yolks are required because this method has no verified final safe cooking temperature. Do not use untreated raw yolks or hold at room temperature.
Measurement note: US butter weight is calculated from the exact source metric mass, rounded for display. No density conversion or batch scaling. The source tablespoon is retained as written; its jurisdictional volume is not inferred.

Yield: 8 servings; finished volume not specified by source

Source: Adapted from GBC Kitchen, Great British Chefs. Pasteurized-yolk safety adaptation follows FDA guidance.
https://www.greatbritishchefs.com/recipes/maltaise-sauce-recipe