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Sauce "dutch"
1 serving
raw egg yolks separated from proteins, put in a dish 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 is formed. then pour in the lemon juice. strain the finished sauce.
raw egg yolks separated from proteins, put in a dish 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 is formed. then pour in the lemon juice. strain the finished sauce.
butter - 800 g, yolk - 12 pcs., lemon - 2 pcs., water - 0.5 cups
