Dutch sauce: how to do it in a simple way

Hello, how are I the most swelling sauce in the world .

My name is Dutch sauce, but I am French. I already told them that I am a fan.

What I like is to fuck people. 

Break? Give it. A bit? Not much. That hurts your arm. Does your arm hurt? I kept beating. But I cut me. 

Did you keep beating? I cut myself the same, huh. I paint me to cut myself the same.

I wear butter. One day I thought: What is the most swelling that can be done with butter? Clarified butter. Well, now I wear clarified butter, ready.

They serve me hot. Servime now. Servime now. I cool immediately. And the texture changes me. Do you believe that I can stay that divine if you leave me 10 minutes while you take out the fish from the oven? Noooo. Servime now.

Are you going to put me in a water bath to hold the texture and temperature? Well, give it. Do it well, huh. Do it well because it looks like cutting and all the food shits you.

Sometimes I want chefs to cry. I want when they listen to "Dutch sauce" feel an oppression in the chest.

Here Paulina says she has a way of making Dutch sauce for beginners, which is easier than the original, which does not carry clarified butter and whose result is very good.

Curtite, Paulina.

About this Dutch sauce and how to use it

Dutch sauce is delicious boys. It is a classic preparation that is worth learning to do, with or without shortcuts. 

Its most frequent use is as fish sauce, but it is also used for meats and vegetables, especially asparagus. A baked meat, a grilled fish or grilled vegetables with Dutch sauce are a plathance. But the star dish of this sauce, the one in which it shines, are undoubtedly my beloved Benedictine eggs .

Ingredients for a small saucera

• 2 yolks
• 150g. Of butter
• 1 CDA. Of lemon juice (or 2, is comfortable)
• Salt and pepper

How to make Dutch Salsa without dying in the attempt

1. Prepare a water bath: a pot with hot water, over minimum heat. On this pot, another pot or a bowl in which you will cook the sauce.

2. The following and very important is that you have the butter ready, very very cold and cut into daditos.

3. I place the yolks in the pot or bowl (I made half of the ingredients this time), a splash of water (1 tablespoon). Start beating. From now on you will beat without stopping. It does not take as long as the original sauce and it is not necessary to beat strong.

4. While you bathe with one hand, you add, with the other and one, the butter cubes. Once a cube is incorporated or almost incorporated, you add the other and so ... the trick is that the butter cool the yolk so that it does not cook. You have to beat continuously. At the end of the last butter cube, add the lemon juice, salt and pepper. Beat for the last time until you add.

5. Serve with whatever you want, but always immediately since, as the sauce itself told us, when it cools the texture changes a lot and it costs to heat it again without being cut. 

And here my Dutch sauce in its most famous version: Benedictine eggs