Maltese Sauce (Malteser Sosse)

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Servings: 4 Difficulty: Advanced
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Elegant German emulsion sauce with bright orange zest and creamy richness
Maltese Sauce (Malteser Sosse recipe image
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Maltese Sauce (Malteser Sosse)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 261.9

Description

This sophisticated Maltese Sauce, known in German as Malteser Sosse, is a luxurious emulsion that pairs beautifully with delicate proteins and vegetables. The base features a refined reduction of white wine, vinegar, and chicken stock, infused with the subtle sweetness of finely chopped green onions. Enriched with egg yolks and cold butter, it creates a velvety texture that coats the palate perfectly. Bright notes of fresh orange juice and zest, along with a touch of lemon, cut through the richness, providing a balanced, aromatic flavor profile. Finished with a fold of whipped cream, this sauce offers a silky mouthfeel and a vibrant color. It is an excellent accompaniment for broiled fish, tender asparagus, or light poultry dishes, elevating simple ingredients into a restaurant-quality meal.

Ingredients

Directions

  1. Peel half an orange, removing only the colored zest, and cut it into fine narrow strips.
  2. Blanch the orange zest briefly in boiling water, then drain and finely chop; set aside.
  3. Juice the orange and set the juice aside.
  4. In a small skillet, combine the dry white wine, white wine vinegar, chicken stock, and finely chopped green onion.
  5. Simmer the mixture over low heat for 5 minutes to reduce slightly.
  6. Strain the liquid through a fine mesh sieve, discarding the green onion solids.
  7. Allow the strained liquid to cool slightly.
  8. Place the egg yolks and the cooled wine mixture in a small enamel-lined saucepan.
  9. Set the saucepan over a double boiler or a bowl of barely simmering water.
  10. Whisk the mixture constantly to prevent curdling; ensure the heat remains gentle.
  11. Add the butter pieces one at a time, whisking vigorously until each piece is fully incorporated before adding the next.
  12. Continue adding butter until the sauce becomes thick and creamy.
  13. Stir in the lemon juice, salt, white pepper, blanched orange zest, and orange juice.
  14. Gently fold in 3 to 5 tablespoons of whipped cream just before serving.
  15. Serve the sauce immediately to maintain its emulsion.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 261.9kcal
% Daily Value *
Total Fat 25.7g40%
Saturated Fat 15.7g79%
Cholesterol 74.5mg25%
Sodium 203.4mg9%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.7g3%
Sugars 2.3g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: german, sauce, emulsion, orange, zest, butter, egg yolk, creamy, fish, asparagus, whipped cream, white wine, onion, delicate, rich, velvety, broiled, classic
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