SOC “NETHERLANDS”

The next most important sauce is the Dutch sauce. Despite the few products with which it is prepared, namely egg yolks, lemon juice and melted butter, Hollandez is one of the most popular and preferred sauces.

If you add shallots (onion) and tarragon to the sauce, and replace the lemon juice with tarragon vinegar – the sauce turns into Bearnese, and if you add blanched orange peel and orange juice, Hollandese turns into Maltese.
It is a spicy, buttery sauce that is prepared by adding purified melted butter to warm egg yolks. So in this case the liquid is the purified oil and the thickening ingredient is the egg yolks.

Dutch sauce can be used alone, but is extremely tasty when combined with seafood, vegetables and eggs.

Necessary products:

2 eggs
1/2 lemon
100 g of high-fat butter
2 g ground red pepper
sugar, salt to taste

Method of preparation:

Separate the egg whites from the yolks.

Mix the yolks with a wire whisk and add freshly squeezed juice of half a lemon, which has previously been strained.

Melt the butter in a deep bowl. Once it has melted, remove from the heat and set aside to cool.

Add a little salt and sugar to taste to the mixture of egg yolks and lemon juice. The mixture is stirred with a stirrer, then placed in a water bath.

During this time, the yolks are stirred in a water bath constantly until they thicken. The process stops when the temperature of the yolks reaches about 85 degrees Celsius. Pour the melted butter in a thin stream, stirring constantly. The result is a yellow, thick mixture – a classic Dutch sauce, which is usually served warm with meat dishes or fish.