Dutch sauce (hollandez)
Ingredients
Features
Description
This classic sauce on the basis of egg yolks is perfect for vegetables (especially — to the young asparagus), eggs poached, fish, some meat dishes.
In a bowl, lightly beat the egg yolks with the lemon juice, salt and pepper. In a skillet, heat the butter. A bowl with the yolks be heated in a water bath (at moderate heat, the water should not be a rolling boil), whisking constantly. Pour a thin stream of butter, not stopping to shake up a lot, until it thickens and become creamy. Serve the sauce immediately, before it gets cold.
- If the sauce is not grasped (the yolks are not mixed with oil), quickly remove from heat, add a little ice-cold water (1-2 tablespoons) and vigorously whisk until you get a homogenous thick weight.
Translated by site: wday.ru
