Dutch sauce
Dutch sauce
Supplies:
- 100 grams of butter
- 2 egg yolks
- 1.5 tbsp. Lemon juice
- salt, white pepper
2 persons
sauce
Preparation method:
Melt the butter without letting it color. Let it cool down, it should remain liquid. Beat the egg yolks in a bowl and whisk in the lemon juice. Place the bowl au-bain-marie and add butter while whisking. Season with salt, pepper and lemon juice.