# Maltesa

A derivative of hollandaise sauce with grapefruit juice, perfect with seafood, as conchas abanico or sautéed octopus.

- Cuisine: French
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

1. In a bowl, add the egg yolk and white vinegar.
2. Emulsify with hot clarified butter.
3. Cut a grapefruit in half.
4. Put the grapefruit juice in a saucepan.
5. Reduce the grapefruit juice to concentrate its flavor.
6. Add the reduced grapefruit juice to the emulsion.
7. Mix well.
8. Serve with scallops or sautéed octopus.
9. Add pearl onion and smoked paprika.

## Equipment

- bowl
- whisk
- knife
- cutting board
- sauce pan

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/DB4vyhAScTw/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/437acbb6-8304-47c9-aa25-5aa05d8fc606
- Extracted: 2025-05-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt