Dutch sauce

1 serving


pour vinegar into a small saucepan, put roughly crushed black peppercorns and finely shredded bulb onions, boil the mixture until the vinegar is completely evaporated, then pour in milk or cream and egg yolks. stir continuously until light cream is consistent. remove the pan from the heat and gradually pour, stirring continuously, melted butter, almost cold. season the sauce with salt to taste and lemon juice obtained from 0. 5 lemon, and stir again. strain the mixture through a sieve to eliminate pieces of onions and black pepper. the finished sauce should be slightly sour, medium density