Dutch sauce

Dutch or Dutch sauce is an original addition to dishes from eggs, vegetables and fish. It is interesting that, contrary to its name, the homeland of the sauce is France, not Holland. It is one of the four basic sauces on the basis of which the chefs of France prepare their culinary masterpieces.

How to cook Dutch sauce?

The main ingredients in the sauce are eggs and butter. The perfect Dutch sauce is thick, with a tender, slightly sour taste. Its density is achieved by gradual heating of egg yolks in a water bath. The main thing is to follow the technology of the recipe exactly, otherwise the eggs can be "brewed" and the sauce will be spoiled. You can prepare the sauce with a mixer, but then it will not be so thick, and you have to bring it to the desired consistency with a lot of oil. Dutch sauce is served hot.

Dutch sauce - recipe number 1 (on a water bath)

Ingredients:

Preparation

Separate the egg yolks and place them in a small saucepan or scoop, shake with a whisk and add cold water. Salt and pepper.

Prepare butter - it must be cut into small cubes (the oil must be hard). Then put the mixture of eggs and water on a water bath and, stirring constantly, bring to a thickening. Gradually add the yolks to the oil, continuing to interfere. The oil should dissolve completely, without forming lumps. It should be ensured that the sauce does not overheat. You can adjust the temperature by periodically removing the pot from the water bath (if the sauce starts to turn white at the bottom it is a sure sign of overheating), and if suddenly it is still overheated, lower the pan in cold water, continuing to interfere with the yolks, not letting them cool down, or simply pour cold water with a thin trickle.

Once the mass becomes thick, add the lemon juice without stopping the stirring. If you get a thick, uniform cream - it means everything is done correctly and you can remove the sauce from the fire.

Tip: If the sauce is too thick, dilute it with a small amount of warm water.

Dutch sauce - recipe number 2

Ingredients:

Preparation

Separate yolks, stir them, add lemon juice, pepper and salt. Whip them with a mixer. Butter melt and, as soon as it starts to boil, quickly remove from heat and pour into the yolks with a thin stream (at this time, continue to whisk). After whipping, put the sauce and let it thicken for 10 minutes (the thickening will occur as it cools).

Tip: If the sauce is not thick enough, you can put it in the microwave for 10 minutes, and after taking out, beat a little more.

Dutch sauce for shish kebab

Ingredients:

Preparation

Separate the yolks, add to them a softened butter and mash. Put on a slow fire, add water and warm it up a little. When the sauce starts become thick, remove it from the fire and add warm (by no means hot!) milk with water. Stirring, add lemon juice and nutmeg.

To your Dutch sauce, cooked in advance, remained warm, you can pour it into a thermos, preheated with boiling water. This option is suitable for a sauce in a water bath. A sauce made with a mixer, warms up before serving on a table in a bowl, which is put on a pot of boiling water.

As you can see, the recipes for cooking Dutch sauce are many, so you can find your own among them.