Maltesa

Serves 1
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Directions

  1. 1In a bowl, add the egg yolk and white vinegar.
  2. 2In a bowl, add the egg yolk and white vinegar.
  3. 3In a bowl, add the egg yolk and white vinegar.
  4. 4Emulsify with hot clarified butter.
  5. 5Emulsify with hot clarified butter.
  6. 6Emulsify with hot clarified butter.
  7. 7Cut a grapefruit in half.
  8. 8Cut a grapefruit in half.
  9. 9Cut a grapefruit in half.
  10. 10Put the grapefruit juice in a saucepan.
  11. 11Put the grapefruit juice in a saucepan.
  12. 12Put the grapefruit juice in a saucepan.
  13. 13Reduce the grapefruit juice to concentrate its flavor.
  14. 14Reduce the grapefruit juice to concentrate its flavor.
  15. 15Reduce the grapefruit juice to concentrate its flavor.
  16. 16Add the reduced grapefruit juice to the emulsion.
  17. 17Add the reduced grapefruit juice to the emulsion.
  18. 18Add the reduced grapefruit juice to the emulsion.
  19. 19Mix well.
  20. 20Mix well.
  21. 21Mix well.
  22. 22Serve with scallops or sautéed octopus.
  23. 23Serve with scallops or sautéed octopus.
  24. 24Serve with scallops or sautéed octopus.
  25. 25Add pearl onion and smoked paprika.
  26. 26Add pearl onion and smoked paprika.
  27. 27Add pearl onion and smoked paprika.

Ingredients

  • 1 Yema
  • 1 Yema
  • 1 Yema
  • 1 cda Vinagre blanco
  • 1 cda Vinagre blanco
  • 1 cda Vinagre blanco
  • 100 gr mantequilla clarificada
  • 100 gr mantequilla clarificada
  • 100 gr mantequilla clarificada
  • 1 cdta Sal
  • 1 cdta Sal
  • 1 cdta Sal
  • 1 toronja
  • 1 toronja
  • 1 toronja
  • pulpo
  • pulpo
  • pulpo
  • cebolla perla
  • cebolla perla
  • cebolla perla
  • pimentón ahumado
  • pimentón ahumado
  • pimentón ahumado

Equipment

bowlwhiskknifecutting boardsauce pan

Tips

  • The sweetness and acidity of the grapefruit go well with seafood.
  • Add smoked paprika for a smoky touch.