Dutch Sauce Recipe

Ingredients: for 4 people 3 egg yolks 200 g butter 1/2 lemon juice 2 tablespoons water salt and pepper A recipe for hollandaise sauce. Hollandaise sauce is an ideal sauce for fish, veal rice or poultry. Separate the yolks from the whites. Beat the yolks in a small saucepan with two tablespoons of cold water. Place this small saucepan in a water bath (in a large pan with water) and whisk the yolks with a whisk or wooden spoon, stirring constantly. When they have reached the desired consistency (they should form a light and creamy emulsion) add the softened butter in 5 or 6 times. Season with salt and pepper and finish with half a lemon juice.