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.


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