Although many have not heard of Dutch sauce, it is it that is the basis of many pastas and seasonings. In appearance, the seasoning is very similar to butter, however, it has a completely unusual and quite delicate taste.
This sauce is prepared using without fail egg yolk. Its color should be pale lemon, opaque, but with a greasy sheen. It resembles a creamy paste with a smooth texture and has the aroma of good butter. To make a real Dutch sauce, you need to know all the subtleties and secrets of cooking. It is usually served with fish, asparagus or Benedict's eggs. It is also the basis for a number of other sauces, such as olive and mustard, as well as mikado gravy. There are several famous chefs who claim that Dutch sauce is a great addition to vegetable salads.
French sauce is directly related to Dutch sauce. Back in the 17th century there are written references to the sauce, which is very similar to the Dutch according to the recipe. After the city in Normandy Isigny-sur-Mer became known for its own production of butter, the sauce became known as "Sauce Isigny". When butter became scarce in France during World War II, it was imported from Holland. Therefore, the name of the gravy was changed to "Dutch sauce", which indicated the oil supplier, and did not change subsequently. The famous culinary specialist Francois Pierre de la Varen (1618-1678) in his culinary book Le cuisine françois (True French cuisine) described in detail Dutch sauce, the recipe of which was given there.
The method of its preparation sometimes causes controversy. Well-known culinary specialist Anthony Bourdain claims that the first time he will not succeed in any person. And another famous chef - Delia Smith - recommends mixing all the ingredients in turn with a blender. The advantage of this method is that the sauce can be made in advance and stored in the refrigerator, and before serving it can only be warmed up in a saucepan with warm water.
A simple method of preparing Marco Pierre White culinary sauce is to mix the ingredients at the same time, followed by heating the mass to room temperature. Many chefs claim that the presence of water in the original recipe makes the sauce softer. But all culinary experts, without exception, agree that the key to success in making the sauce is a suitable temperature for heating the yolks and the necessary mass density. In the process of cooking the sauce must be constantly stirred. As the famous chefs say, if you get Dutch sauce, you can be considered a hero. By the way, the use of aluminum cookware in its preparation will lead to a green tint of the mass due to the passage of chemical reactions. And overheating the sauce can lead to clotting.
What ingredients are needed to make hollandaise sauce? Not so much. Half a cup of butter, four egg yolks, the juice of half a lemon, a pinch of salt and the same amount of white pepper. The most important thing in making the sauce is mixing all the ingredients. First you need to put the yolks in a deep bowl, add salt and pepper and beat with a mixer. Gradually, melted butter is introduced to them. Beat until the yolks are combined with butter and become a homogeneous mixture. It is worth noting that Dutch sauce should ultimately look like mayonnaise in consistency. In any case, color for sure. At the end of cooking, add lemon juice to give the sauce a special flavor.
Hollandaise sauce can be seasoned with one of the following ingredients - tarragon, chili pepper, shallots, anchovies. It can be served separately in a small dish or portioned on the edge of the plate, and you can also pour them a finished dish. In any case, you need to remember that this sauce can only be used for certain dishes to emphasize their taste and aroma.