Dutch sauce

Today we will devote ourselves to the preparation of a very full-bodied and tasteful sauce. Similar to a mayonnaise in the concept, it only draws the steps in the preparation but the content is very different. Excellent with meat and fish, gives these foods a definite flavor by replacing all other condiments. Perfect even with eggs, it is ideal for those at Benedict. Few but fundamental steps. Let's start by seeing the ingredients needed for preparation.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

2 eggs
125 grams of butter
1 tablespoon lemon juice
1 tablespoon of water
Salt and pepper to taste

____ _____… ___ _____… __ _____…… _ _____…

We melt the butter in a saucepan with sweet flame. Meanwhile, separate the yolks from the egg whites by discarding the latter and putting the first ones in a bowl. Let with a whip until they are very dense then add the water, lemon juice, salt and pepper and emulsify for about a minute. We take a tablespoon of butter and put it aside to make it cool

Put a small pot of water on the fire and let it warm up to Simmons. Add to the yolks half a tablespoon of cold butter then put the bowl on the pot without it touching the water. We start to beat the egg yolks with the whip until we begin to see the bottom of the bowl with each step of the whip. We do not heat the yolks too much otherwise they will cook, if necessary, we raise the bowl a moment and let it get cold slightly and then continue. As soon as the expected density is reached, we remove the bowl from the saucepan and continue the processing away from the heat.
Add the remaining cold butter to stop the yolks from cooking.
Let's start to incorporate the melted butter into the sauce. Continuing to work the Dutchman with the whip, add the butter flush, little at a time until the end of the same. In the end we should get a thick and yellow sauce.

___ _____-____ tips _____… ___ _ _ _ _ _ _ _ _ _ _ _ _____

If the sauce is too liquid, put it back on the pan to thicken. If, on the contrary, it should be too dense, add a tablespoon of cold water so that it is solved.
Remember that this sauce should be served lukewarm and can not be preserved otherwise, because of the butter, solidifies. We always keep it warm if we have to delay its use.

Enjoy your meal!!!!!

Ti potrebbe interessare

Leave a Reply Cancel reply