Dutch is one of the five main sauces in French cuisine. It is well known as a key ingredient in Benedict eggs, and is also often served with vegetables. Its international name sounds like "Dutch." Its name implies Dutch origin, but the actual history of the name of this product is unknown.
This name was documented in English as early as 1573, although without a prescription. The first recorded classic Dutch sauce recipe is found in the 1651 English cookbook. It sounds like this: "Make a sauce of good fresh butter with vinegar, salt, nutmeg and egg yolk."
In Dutch cuisine, it was first mentioned in 1667. Thus, the popular theory that its name comes from the country of invention is chronologically untenable.
In the article we will look at ways of making this sauce.
How is it cooked?
As in other emulsion sauces (for example, mayonnaise), in its composition the egg does not heat up, but serves as an emulsifier. This allows you to combine immiscible oil and lemon juice, which, in turn, contributes to a stable emulsion.
The ingredients of classic Dutch sauce include:
- egg yolks;
- acidifying agent (wine vinegar or lemon juice);
- butter.
Also use salt and any kind of pepper to taste. Often add a little cream or water for a better combination of ingredients.
To prepare Dutch sauce, beaten egg yolks are combined with oil, lemon juice, salt and water. Gently heated while mixing. Some cooks use a double bottom pan to control temperature.
Different recipes have different requirements. Some suggest the addition of melted butter to warmed yolks. In others, unmelted oil and yolks are required to heat together. Third, warm oil and eggs are combined in a blender or food processor. Temperature control is critical, as overheating can ruin the sauce.
A feature of this product is that it can be easily frozen.
Is it possible to make sauce at home
The recipe for a classic Dutch sauce can not be called complicated. Therefore, you can easily cook it at home. It will require:
- 3 egg yolks;
- 1 tbsp. l cream
- 1 cup of molten oil cooled to room temperature;
- 1 tbsp. l lemon juice or white wine vinegar;
- 1/2 tsp salts;
- some cayenne pepper.
How to cook
For cooking, use a small thick ceramic bowl mounted in a pan with a thick bottom. A special container for a water bath is also suitable:
- Put egg yolks and cream in a bowl or top of a double pan. Stir with a wire whisk until combined. The mixture should never be whipped, but be sure to mix: evenly, vigorously and continuously.
- Place the container in hot water. If you use a bowl, there should be about 4 cm of water in a regular pan. In double - it should not touch the top.
- Stir the sauce continuously and slowly, bring the water to a boil.
- Do not let the egg mixture boil. Stir very carefully so that there is no film at the bottom.
- When the mixture thickens to a creamy consistency, start adding chilled, melted butter with one hand, vigorously stirring the sauce with the other.
- Do this slowly so that each portion of the added oil is fully mixed with the egg mixture.
- Then pour lemon juice or vinegar dropwise at a time and immediately remove the container from the heat.
- Add salt and a little cayenne pepper.
If you do everything carefully, Dutch sauce should not clot. If this still happened, do not despair. Add more oil. Transfer the sauce to another bowl and clean the bowl. Put a fresh egg yolk in it and start cooking again, using curdled sauce instead of butter.
Cooking Options and Derivative Sauces
As you can see, the classic recipe for Dutch sauce involves the use of yolks, oil and lemon juice (or vinegar) as a base. Over time, many different versions of this product and its derivatives have appeared. The most famous of them:
- Bearn. It is the most common derivative and is known as BĂ©arnaise. It is prepared by supplementing an acidifying agent (usually wine or balsamic vinegar) with shallots, fresh chervil, tarragon and (optionally) ground pepper. In some cases, vinegar is not added at all. Bearn sauce and its derivatives are often used for steaks or other hearty grilled meat dishes, as well as for fish.
- Shoron. This is a kind of Bearn sauce. It is prepared without tarragon or chervil, plus tomato puree is present.
- Fuyot (Valois). It is also a variety of Bearn sauce with meat broth in the composition.
- Colbert. This is Fuyot sauce with white wine.
- Paloise. Bearn sauce with mint instead of tarragon.
- Vin Bliane. Hollandaise sauce with white wine and fish stock.
- Bavaruz. A variation of hollandaise sauce with cream, horseradish and thyme.
- Mutard or Girondin. Is Dutch with Dijon mustard.
- Maltase. Dutch sauce with zest and orange juice.
- Muslin, also known as Chantilly. Is Dutch with whipped cream. It also has several variations. One of them involves the addition of sherry, the other - whipped proteins instead of cream.
- Nuzette. Hollandaise sauce made with ghee.
Modern option for eggs Benedict
The classic Dutch sauce recipe exists in different variations. For cooking eggs, Benedict often use a somewhat simplified version. What is this dish? This is a classic French breakfast, consisting of two halves of an English bun with poached egg, bacon or ham, as well as Dutch sauce. Despite its French origin, this dish was first popularized in New York. There are many variations of the basic recipe.
The main condition for making the perfect Benedict egg is fresh eggs and good lemon juice. In fact, this is a very simple recipe, requiring only a little skill and experience. In order to make a delicate and tasty dish, it may take several attempts.
How to Make an Egg Benedict
Since making butter and egg sauce requires accurate temperature and time, make sure all your ingredients are measured and ready the day before. In total you will need:
- four eggs plus the same number of yolks separately;
- two sliced ​​English muffins (or four slices of toast);
- two tablespoons of fresh lemon juice and water;
- 100 grams of cold salted butter, diced into 1 cm;
- salt and white pepper - to taste;
- freshly grated nutmeg - optional.
How to cook poached egg at home?
Pour water into the pan and bring it to a boil. Salt, make the fire minimal. Pour cold water into a medium-sized container and place it next to the stove. Gently break one egg into a small bowl without damaging the yolk.
Then stir the water in a pan so that a funnel is centered. Pour the egg into it and gently pass along the bottom with a spoon so that it does not stick. Since you need the yolk to remain liquid, you need to carefully monitor the cooking time. It should be no more than 3-4 minutes. After that, carefully move the egg into a container of cold water to stop its heating. Repeat with the other three eggs.
Sauce making
Then you need to prepare the Dutch egg sauce Benedict. To do this, beat the egg yolks, fresh lemon juice and water in a heat-resistant glass or ceramic bowl mounted in a small pot of boiling water. Slowly add the oil a few cubes at a time, until it is combined with the yolks, constantly mixing.
Continue cooking for another minute or two until the sauce thickens. Season with salt and white pepper. Remove from heat immediately. Classic Dutch sauce with lemon juice is ready.
Finish cooking
Heat English muffins or toasts. Using a large spoon, place an egg on each half of the bun or a slice of toast, pour generously with Dutch sauce and sprinkle with fresh nutmeg on top (optional).
You can also add one or two slices of bacon or ham, but in the classic version only fresh eggs and tender sauce are assumed. The American and Canadian versions of the dish offer the addition of smoked salmon or seafood.