Maltaise sauce with fine vegetables

Name: Maltaise sauce with fine vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Fennel; 500 g Process beans; 500 g small carrots; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 untreated orange; 5 Egg Yolk; 4-5 Tbsp White wine; 7-10 Tbsp white pepper; 150 g liquid butter; 200 g cooked ham; 7-10 Tbsp Chervil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Fennel
500 g Process beans
500 g small carrots
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 untreated orange
5 Egg Yolk
4-5 Tbsp White wine
7-10 Tbsp white pepper
150 g liquid butter
200 g cooked ham
7-10 Tbsp Chervil

Directions

1
Clean the vegetables (leave some green for carrots and fennel) and wash them. Cut the fennel into slices and sprinkle with lemon juice. Cook vegetables in boiling salted water for about 12 minutes.
2
Orange hot rinse, dry. From half of the orange peel in narrow strips, rub off the rest. Squeeze the juice. Whip 4 tablespoons of juice, grated peel, egg yolk, wine and pepper in a hot water bath until creamy.
3
Beat butter (up to 2 tablespoons) first drop by drop, then in a thin stream. Season sauce with salt and pepper. Drain the vegetables. Swivel in the remaining hot butter. Arrange ham, vegetables and sauce on a plate.
4
Garnish with chervil. Remaining sauce extra is enough. Garnish with orange peel strips and chervil leaves.