Dutch sauce with capers

1 serving


raw egg yolks separated from proteins, put in a dish with a thick bottom, pour in water, add butter cut into pieces, and warm at a temperature of 65-70 °, stirring continuously until the yolks combine with the oil, and a homogeneous mass is formed. add salt, citric acid or lemon juice. strain the ready sauce, add the warmed capers squeezed from the brine.