Dutch sauce

Name: Dutch sauce - Maria E.
Ingredients: 2 egg yolks; 2 tablespoons warm water; 2 tablespoons lemon juice; 100 g butter; salt; pepper

Diverse - Dutch sauce by Maria E. - Recipia

Hollandaise sauce is one of the classic sauces of French cuisine and is frequently used for Eggs Benedict. At first, it may seem complicated, especially since it is often said to curdle easily. In reality, it requires attention during mixing and butter added gradually. The preparation is done in a bain-marie, with the upper pot kept away from direct contact with the water. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Not specified Servings: The quantity produced is not specified Difficulty: Medium Recipe Type: Classic French sauce, especially suitable for Eggs Benedict Ingredients 2 egg yolks 2 tablespoons warm water 2 tablespoons lemon juice 100 g butter salt pepper, preferably cayenne pepper Preparation Method 1. Prepare the two pots for the bain-marie. You need a larger pot and a smaller one. Put water in the larger pot and place it on the heat. 2. The smaller pot will be placed above the larger one but without touching the water. It is preferable for the smaller pot to have thicker walls to allow the yolks to heat gradually. 3. In the smaller pot, put the egg yolks and the two tablespoons of warm water. Mix well with a whisk. 4. Continue mixing until the mixture begins to thicken. At this stage, the mixture must be closely monitored and should not be left to heat uncontrollably. 5. Add the lemon juice and incorporate it by mixing. 6. Remove the smaller pot from the heat. Separately, melt the butter. 7. Once the butter is completely melted, let it cool slightly. Do not add it immediately to the yolks while it is still very hot. 8. Gradually pour in the melted butter, one tablespoon at a time, mixing well with the whisk after each addition. This is the step that requires the most attention. Do not rush the addition of butter and do not move on to the next tablespoon before the previous one is well mixed. 9. Finally, season the sauce with salt and pepper. For the specific taste of this sauce, cayenne pepper can be used. 10. Keep the sauce warm until serving. Hollandaise sauce must be worked with patience, especially when the butter is incorporated. The recipe does not require many ingredients, but the order and pace of the steps matter. The smaller pot should not touch the water in the larger pot, and the butter should be added slowly, not all at once. Why I make the recipe often It is a useful sauce when I want to prepare Eggs Benedict or add a rich sauce to a simple dish. It is made from a few basic ingredients and does not need a long list of spices. Additionally, the quantity can be prepared right before serving when the texture is most suitable. If you are making it for the first time, the more important part is not speed but attention. Constant mixing and gradual addition of butter make the process easier to control. Tips Use two pots that fit so that the smaller one sits securely above the larger one. It is important that the bottom of the smaller pot does not touch the water. The smaller pot should ideally have thick walls. In the original recipe, this type of vessel is indicated for preparing the sauce. Mix the yolks with warm water before adding the lemon juice. The sauce should be whisked from the moment it begins to thicken. After melting the butter, let it cool slightly. The butter is then added in small amounts, mixing after each tablespoon. Do not pour all the butter at once. This is the most important practical detail of the recipe and helps maintain a uniform mixture. Season at the end, after the butter has been incorporated. For a taste closer to the classic version, cayenne pepper is recommended, but regular pepper is also listed in the ingredients. Substitutions For pepper, cayenne pepper can be used as recommended in the recipe or regular pepper. The quantity is not specified, so season gradually to taste. No substitutions are indicated for egg yolks, butter, warm water, or lemon juice. These ingredients form the base of the sauce, and altering them would change the recipe. Variations The basic recipe can only be adjusted in terms of seasoning. You can use cayenne pepper for a stronger flavor or regular pepper if you prefer a milder version. The amount of lemon juice remains as stated in the recipe, which is two tablespoons. It gives the sauce its specific tangy note and is added after the yolks begin to thicken. Serving Ideas Hollandaise sauce is most commonly used for Eggs Benedict. It is served over the already assembled dish while the sauce is still warm. It can also be prepared for other dishes that suit a sauce based on yolks, butter, and lemon, but the source of the recipe specifically indicates it for Eggs Benedict. Frequently Asked Questions Why is hollandaise sauce prepared in a bain-marie? The bain-marie allows for the gradual heating of the yolks. The smaller pot is placed above the larger one without touching the water, and the yolks are mixed until they begin to thicken. What should I do if the butter is still very hot? After completely melting, let the butter cool slightly before adding it. The recipe specifies that the butter should not be placed immediately over the yolks, but after it has cooled slightly. When is the lemon juice added? The lemon juice is added after the yolk and water mixture begins to thicken. How is the butter added? The melted butter is added gradually, one tablespoon at a time, and after each addition, it is mixed well with the whisk. Do not pour all the butter at once. What kind of pepper is used to season the sauce? Pepper can be used, and for this recipe, cayenne pepper is preferred. Salt is also added at the end, after the butter is incorporated. Nutritional Values The values are estimated and refer to the total quantity of sauce prepared from the mentioned ingredients. The number of servings is not indicated, so the values per serving cannot be calculated exactly. Calories: approximately 830-850 kcal Protein: approximately 7 g Fat: approximately 90 g Carbohydrates: approximately 2-3 g The majority of the calories come from butter and yolks. Salt and pepper do not significantly alter the caloric intake, but the amount of salt depends on how much is added at the end. Storage and Reheating The recipe indicates keeping the sauce warm until serving. Hollandaise sauce is best used immediately after preparation when it has the right texture. Since there are no specified instructions for refrigeration or reheating, it is preferable to prepare only the quantity needed for serving. If it needs to wait a few minutes, keep it warm, following the indication from the recipe, without letting it cool completely before serving.

Dutch sauce

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