Dutch Sauce

Ingredients

For 4 servings

• •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

Method

1. 1.Cut butter at room temperature into small cubes. Book.
2. 2.In a small saucepan, place egg yolks, water and 35 g butter.
3. 3.Place the small saucepan in hot water.
4. 4.Whisk - manual or electric - mix egg yolks and butter, gently first to get a smooth mixture.
5. 5.Mix vigorously to add the sauce, adding the remaining butter several times.
6. 6.After 8 min, the sauce must be bound, sparkling, hot.
7. 7.Drop the back of a spoon.
8. 8.Add salt, pepper and lemon juice.
9. 9.Keep in the hot water bath, out of the fire.
10. 10.Stir occasionally with the whip to prevent the sauce from sticking to the walls of the container.
11. 11.If it becomes too thick, pour a tablespoon of cold water.