Recipe Dutch sauce
- Egg yolks - 4 pieces
- Dry white wine - 2-3 Art. Spoons
- Sugar - 1 Pinch
- Butter - 125 Grams
- Salt, pepper, lemon juice - - To taste
On a steam bath, set the bowl so that the bottomDid not touch the water. Add there 4 yolks, wine, 1 tbsp. Water, a pinch of salt and sugar. Mix with whisk. Stir with a whisk until the mixture thickens (stir thoroughly so that the yolk does not stay on the edges and does not stick to the bottom). In another bowl, melt the butter. Then, pour a thin trickle into the mixture and whisk slowly with a whisk to bring the mass to a thick cream. Add salt, pepper and lemon juice to taste and serve immediately. Bon Appetit.