Some days as luck would have it, everything I touch turns to gold. OK so let's clarify that statement. I mean some minutes of some hours during the odd day of a given month in a leap year I'm lucky. Afterall, I'm a realist. I was however very lucky cooking last night's dinner.
How so you wonder? We had pan seared halibut with roasted pearl tomatoes and that was delicious. Quick and easy, it was perfect over the Trader Joe's creamy polenta I resurrected from the freezer. It would have all been rather memorable too had it not been for the sauce on the accompanying asparagus.That sauce is in all honesty out of this world incredible.
Along the lines of a hollandaise, it's made from egg yolks beaten with a little butter but then it gets better. With the addition of some of our spicy kumquat marmalade and finshed with sour cream it is a rich, creamy, kicky orange flavored mouthful of pure ecstasy.
The only unlucky part of the entire meal is that I didn't make enough of the stuff so for heaven's sake double the darn recipe. It reheats like a dream as long as you're careful and would be fabulous on a chicken or shrimp crepe, a smoked salmon eggs benedict or served up on the Big Guy's clamming waders. Yes, it is that good!
Asparagus with Maltaise Sauce (adapted from Gulf shore Delights, Junior League of Ft. Myers)
1 pound fresh asparagus
Maltaise Sauce
2 egg yolks
3 tablespoons butter at room temperature
1/4 cup orange marmalade (I used Kicky Kumquat Marmalade)
1/4 cup sour cream
Dash of salt & pepper
In a small saucepan, beat egg yolks lightly along with 1 tablespoon butter. Cook over very low heat, stirring with a wire whisk until butter has melted. Add second tablespoon of butter and continue stirring until butter melts. Add remaining butter and whisk constantly. When butter has melted remove from heat and stir in orange marmalade. Return pot to low heat and cook, whisking constantly for 2 to 3 minutes until sauce is thickened and heated through. Remove from heat, blend a small amount of the egg yolk mixture into the sour cream and then add sour cream to the sauce, stirring lightly. Season with salt and pepper. Cook asparagus as desired and drain well. Serve warm sauce over asparagus. Note – sauce may be made well in advance and refrigerated. Reheat carefully in a double boiler. Download Asparagus with Maltaise Sauce
A year ago - Chicken with roasted lemons, green olives and capers
Well, yum, yum, and yum some more. I love a good hollandaise!!!!!!! And a blender makes it so easy, doesn't it? Beautiful plate, yet again!
Posted by: Lea | 08/03/2011 at 07:58 AM
Lea - never thought of trying this version in the blender but I can't see why it wouldn't work. Thank you for the compliments too. Dinner was darn tasty and one of these days I'll tell ya' about the halibut.
Posted by: June | 08/03/2011 at 08:03 AM
Oh these glorious, divine sauces that beckon us to live, love & be happy... Sounds wonderful and worthy of making June!!!
Posted by: Mary from Apron Strings & Wedding Rings | 08/03/2011 at 01:25 PM
This whole meal sounds perfect.
Posted by: pam | 08/03/2011 at 01:34 PM
Mary - it is definitely worth the 5 minutes it takes to make - no question.
Pam - It was darn near perfect and could have only been better had it been followed by a honkin' big piece of wild blueberry pie. LOL
Posted by: June | 08/03/2011 at 02:07 PM
Talk about an awesome recipe, um um um good. But I have to be honest, at first I balked thinking I read Maltese sauce. Boz and Gracie were not amused. ;-)
warm wishes for staying cool, Tom
Posted by: Tall Clover Farm | 08/04/2011 at 06:14 AM
And I just have to add, I love a cook who has to double the sauce recipe -- You complete me.
Posted by: Tall Clover Farm | 08/04/2011 at 06:17 AM
Tom - please give Boz and Gracie a hug and a kiss from me and assure them, they'd be safe here except maybe for Georgie the feral guard cat. LOL. As for doubling the sauce ....you betcha' and wait till you try it. You might even want to triple it!
Posted by: June | 08/04/2011 at 06:52 AM
You are such a great teacher. I have never heard of Maltaise Sauce before and I love French food, thanks for the intro. You know how much I love asparagus so you know I will be trying this soon!
Posted by: Lorraine | 08/05/2011 at 02:24 PM
Lorraine - you're not alone. I'd never heard of it either but I like any excuse to try and new recipe and/or use our Kumquat marmalade. As it turns out, I'll be making it again...and again...and again! It is amazing.
Posted by: June | 08/05/2011 at 02:54 PM