Dutch Sauce, Stretched
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g cornstarch
- 0.25 liter ¼ vegetable stock
- 2 egg yolks
- 50 g butter, cold
- 1 tablespoon lemon juice
- Salt and pepper, white
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Mix the cornstarch with the cold vegetable stock until smooth and cook until thick over low heat, stirring constantly.
- Then alternately fold in egg yolks and flakes of butter on the hot but not boiling water bath. This works best with the whipping disk of the hand blender. Finally stir in lemon juice and flavor ingredients. The sauce must be thick and not curdle. Put the finished sauce on the table immediately and, if necessary, keep it warm in the water bath for a short time.
- The amount of egg yolks and butter can be increased or decreased depending on your taste.
- Use like hollandaise sauce according to a classic recipe.
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