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Sauce "dutch"
10 servings
Place raw egg yolks separated from proteins in dishes with a thick bottom, pour in water, add butter cut into small pieces, and warm at a temperature of 65-70 °, stirring continuously until the yolks combine with the oil and a homogeneous mass forms. Then pour in the lemon juice. Strain the finished sauce.
Place raw egg yolks separated from proteins in dishes with a thick bottom, pour in water, add butter cut into small pieces, and warm at a temperature of 65-70 °, stirring continuously until the yolks combine with the oil and a homogeneous mass forms. Then pour in the lemon juice. Strain the finished sauce.
butter - 800 g, yolk - 12 pcs., lemon - 2 pcs., water - 0.5 cups
