The real Dutch sauce (called sauce hollandaise in French cuisine) is probably the most versatile classic sauce of all. Versatile because it can be served with fish, meat and vegetables or because it is often used as a basis for other sauces (e.g. the Chantilly sauce). You prepare them as follows:
Melt butter in a saucepan, but do not heat it!
Put the egg yolks, lemon juice, water and salt in a saucepan and place it in a hot water bath. Stir with a whisk (better an electric mixer) until the mixture is creamy.
Take the pot out of the water bath (important, otherwise the sauce will curdle) and now gradually add the melted butter, first teaspoon at a time, then tablespoon at a time, stirring constantly. Season to taste with salt, pepper and cayenne pepper and serve immediately.
The sauce can no longer be warmed up, otherwise it will curdle. But it also tastes lukewarm over hot asparagus. If you don`t like it that lavish, you can use less butter, but it also makes less sauce.
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