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 _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
125 grams of butter
1 tablespoon lemon juice
1 tablespoon of water
Salt and pepper to taste
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.
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!!!!!