The Dutch sauce – classics of European cuisine, a basic egg sauce on the basis of which it is possible to prepare a set of other types of sauces and sauces. Traditionally it is given to fried or boiled fish, but it is also perfectly combined with meat and vegetable dishes. The history of this recipe is surprising: for the first time it appeared in France, in the Norman city of Isigni-sur-Mer therefore "Isinya's Sauce" (Sauce Isigni) was called initially. However during World War I, a desi on the basis of which sauce was cooked was delivered from Holland, and the name of the recipe gradually changed on "The Dutch sauce" (Sauce Hollandaise).
It is required to you
- - 150 grams of a desi;
- - 2 eggs;
- - 2 tablespoons of cold water;
- - 1/2 lemons (or 3 tablespoons of white dry wine);
- - salt, a black sprinkling pepper to taste.
Instruction
1. Separate the yolks from the whites – only yolks will be necessary. Dissolve salt in two tablespoons of water. Cut a desi small pieces and allow it to be softened. To squeeze out juice of a half of a lemon.
2. In a small pan carefully to pound yolks with salty water, to put a desi, to stir and put on a plate. Cook sauce at weak heating, constantly stirring slowly, before solidification. The most important in the course of preparation is not to allow boilings and overheatings, otherwise yolks will be curtailed, oil will peel off and sauce will be spoiled.
3. Switch off a plate, pour in lemon juice or white wine in sauce, pepper to taste and very carefully and to mix carefully. It is necessary to serve sauce warm – or in a sauce-boat, or a la carte, watering fish, meat or vegetables.