Dutch sauce

One of the most famous sauces in French cuisine, most commonly used in Benedict's eggs.
At the first reading of the recipe I was really scared, everyone says how to cut, cut and cut this sauce again.
Honestly it's the first time I do it and I was amazed that it didn't cut :))
With a little care, he can't fail!

  • 2 yolks
  • 2 tablespoons hot water
  • 2 tablespoons lemon juice
  • 100 g butter
  • salt
  • pepper

Servings: 2

Preparation time: less than 30 minutes


We need 2 pots - one bigger and one smaller. In the first pot - the big one, add water and put it on the fire. The other pot - the smallest, is placed on top of the large one and is not allowed to touch the water. It would be advisable to have thick walls. In a small pot, mix the yolks with lukewarm water. Mix well with a whisk until the sauce starts to thicken. Add the lemon juice. Remove the pot from the heat. Melt the butter. After complete melting, allow to cool slightly. Add the lightly melted butter with a spoon and mix well with a whisk, after each tablespoon of butter added. Season with salt and pepper - preferably cayenne pepper.

Keep warm until serving.

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