Dutch sauce for asparagus
The best sauce for cooked asparagus is Dutch sauce (hollandese). Contrary to the name, this sauce refers to the classic French sauces. It is prepared on the basis of butter, yolks and lemon juice.
Dutch sauce
To prepare the Dutch sauce we need the following ingredients:
110 g unsalted butter
2 large egg yolks
1 dessert spoon of white wine vinegar
1 dessert spoon of lemon juice
ground black pepper- salt
Generally Dutch sauce is used to whisk in a water bath, but for a beginner this method can be quite difficult, so we suggest you prepare the sauce in a blender or food processor.
To start, whisk yolks with a pinch of salt andpepper for about a minute until they thicken. Vinegar with lemon juice is brought to a boil and leave the pan on fire. Turn on the blender and in a thin trickle slowly pour hot vinegar with the juice into the yolks. Turn off the blender.
We melt the oil in the same container on a smallfire. Turn on the blender again. When the oil becomes very hot and starts to bubble, very slowly pour it into the blender. If you pour in the oil too quickly, the sauce will break or curdle.
When the oil is added, turn off the blender,collect the sauce from the walls with a spatula and whisk again. Ready Dutch sauce should turn out thick and smooth. Serve it immediately in a warm form - when heated it can curdle.
Bon Appetit!
