Dutch Sauce
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Basic recipe
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Prep
15 min
Cook
8 min
Total time
30 min
Ingredients
Ingredients
- 100 g 100 g butter
- 1 1 lemon (small)
- 2 2 egg yolks
- 1 1 c. to s. of cold water
- 1 1 salt or fine salt
- 3 3 turns of pepper mill
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Method
- 1
Cut butter at room temperature into small cubes. Book.
- 2
In a small saucepan, place egg yolks, water and 35 g butter.
- 3
Place the small saucepan in hot water.
- 4
Whisk - manual or electric - mix egg yolks and butter, gently first to get a smooth mixture.
- 5
Mix vigorously to add the sauce, adding the remaining butter several times.
- 6
After 8 min, the sauce must be bound, sparkling, hot.
- 7
Drop the back of a spoon.
- 8
Add salt, pepper and lemon juice.
- 9
Keep in the hot water bath, out of the fire.
- 10
Stir occasionally with the whip to prevent the sauce from sticking to the walls of the container.
- 11
If it becomes too thick, pour a tablespoon of cold water.
Source : 750g
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