Sauce Dutch

The very name of the sauce is deceptive, it was invented not by the Dutch. Ingredients: Instructions

The very name of the sauce is deceptive, it was invented not by the Dutch. This is a classic French sauce made from eggs and butter. It fits perfectly with vegetables, a white bird and fish. It's quicker and easier to cook Dutch sauce in a food processor or with a blender, but it will not turn out to be as thick and saturated as when making it in a water bath. There is also the danger of brewing eggs, and the sauce can exfoliate. If you want to make the sauce cooked in a food processor more dense, use half the oil. When preparing a Dutch sauce it is important to observe a temperature regime from 75 to 80 degrees, so that the yolks do not curl. Fresh sauce is better to use immediately and serve hot, because it is stored for awhile. It is better to warm it up in a water bath. Preparation of the Dutch sauce takes no more than 10 minutes. The first way (in a water bath). Place a small saucepan in a larger saucepan. Pour in a large saucepan of water, so that the bottom of a small pot is slightly immersed in it. Bring the water in a large saucepan to a boil and reduce the heat. Melt the diced butter in a separate bowl or microwave. Take care that the oil does not boil. Separate egg yolks of proteins. Place the yolks in a small saucepan, add wine (or cold water), salt and pepper to taste and whip with a whisk or a wooden spoon. Put the saucepan on a water bath and continue whipping. Be careful not to brew eggs. As soon as the mixture begins to whiten, immediately remove the pan from the water bath. Do not interrupt the whipping process. Beat until the mixture has cooled down, and then put it again in a water bath, or turn off the fire under a large saucepan. When the yolks become viscous, pour a thin stream of hot melted butter, whilst continuing to beat. Do this slowly and gradually so that the sauce does not exfoliate. The sauce should be thick and creamy. Add the lemon juice and take off the pan with a water bath. If the sauce is too thick, add a little warm water and lightly beat it. The second way (using a mixer or blender). Whisk the yolks with wine or water in a bowl with a mixer or blender, season with salt and pepper. Melt the butter, remembering that for this method of oil, it takes half as much. In a thin trickle pour hot butter into the yolks. Add the lemon juice and whisk for 30 seconds. Set the sauce aside and let it thicken for 5 minutes. If you want to make the sauce more dense, place the bowl with the sauce in the microwave for 10 seconds, then gently whip.

Servings: 10-12