Dutch sauce, or Holland

The Dutch sauce, or Holland, has a very distant relationship to the Netherlands. This French sauce, prepared on the basis of butter and raw eggs, has many variations, one of which is Dutch fluffy sauce with the addition of proteins whipped into strong foam.

Dutch sauce, or Holland

The Dutch sauce, or Hollanda turns out delicious - well, how could it be otherwise, because if you mix fresh eggs and good butter, add a little lemon juice, then spoil these products is almost impossible! You should very carefully prepare the sauce in a water bath, monitor the temperature, since the line that separates the sauce from the omelet is very thin.

  • Cooking time: 30 minutes
  • Quantity: 250 g

Ingredients for Dutch sauce (Hollanda)

  • 2 large chicken eggs;
  • 1/2 lemon;
  • 100 g high fat butter;
  • 2 g red ground pepper;
  • sugar, salt to taste.
Dutch sauce, or Holland

Method of making Dutch sauce (Hollanda)

Ingredients for cooking lush Dutch sauce (Hollanda). Mandatory conditions - fresh, large, high-quality eggs, best of all organic, from a trusted supplier. Butter with high fat content - 82%. A delicious sauce does not come from cheap eggs with tiny, pale protein and sandwich butter!

Dutch sauce, or Holland

Separate the whites from the yolks. The most convenient way that will not allow spoiled foods to get into your sauce: break eggs into a bowl, and then gently, with your hand, reach yolks, filter the protein through your fingers. We shift the yolks in a separate bowl.

Dutch sauce, or Holland

Mix the yolks with a whisk, then add to them the juice squeezed from half a lemon. Juice must be filtered, so as not to get lemon pits out of the sauce.

Dutch sauce, or Holland

In a small sauté pan, melt the butter. In a mixture of yolks and lemon juice, add salt and sugar to taste, rub it with a whisk and put in a water bath.

Dutch sauce, or Holland

Remove melted butter from heat, set aside to cool. At this stage, the sauce can not be ignored! Constantly stirring, bring it to thicken in a water bath. Stop the process when the temperature of the yolks reaches about 85 degrees Celsius. Pour in a thin stream of oil, constantly mixing the sauce. The resulting yellow, thick mass is the classic Hollandaise sauce, which is usually served warm to meat, fish or egg eggs Benedict.

Dutch sauce, or Holland

In order for the sauce to keep its shape (at the same time the proteins will not disappear), we add to it whites, whipped into strong foam, and a pinch of red hot pepper. Stir the ingredients again until smooth.

Dutch sauce, or Holland

Return the mixture to the water bath. Make sure that the bottom of the bowl does not touch boiling water. The mixture again must be constantly stirred and remove the sauce from the heat when its temperature reaches 85 degrees.

Dutch sauce, or Holland

Lush hollandaise sauce (holland) is simply delicious. Thick, with a delicate and silky texture, it keeps its shape well and is suitable for many dishes, even replaces traditional mayonnaise in meat salads. Unlike the classic Dutch sauce, this air sauce can be used both warm and cold.

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