Dutch sauce, despite its name, is an invention of the French and is one of the most popular French sauces. It is also called sauce golodez. Usually it is served with fish or vegetables, but it harmonizes well with other dishes. This thick, cream-colored sauce is able to decorate any table.
Cooking Features
Cooking a sauce is like an exam for a cook. An experienced cook will make it so that it will decorate any dish, but an inept chef can make the sauce not only not tasty, but also unappetizing in appearance. For the preparation of Dutch sauce you need at least a little mastery of culinary skill. However, this does not mean that it can not make an inexperienced hostess. The advice of experienced chefs will help her cope with the task.
- The basis of the Dutch sauce is raw chicken yolks. Much depends on their quality. Eggs from farm hens often have brighter yolks, and the sauce is more beautiful. In addition, attention should be paid to the freshness of eggs. It is also important not to use eggs if you are not sure that you cannot get salmonellosis from them. If there is no such certainty, they must be washed, and measures must be taken to prevent some of the protein that comes in contact with the shell from entering the sauce and may also be contagious. If you take the above precautions, you should not be afraid of unpleasant surprises.
- If the sauce seems too pale to you, add a little turmeric to it, at the very tip of the knife. This will be enough to give the sauce an appealing hue.
- You need to make the sauce in a water bath. Otherwise, there is a risk that the yolks will cook, and the sauce will get an unpleasant consistency. Its taste will also suffer greatly.
- An important component of the dish is butter. Its quality also matters. If the oil is low in fat and high in water, the sauce will be less thick and less tasty.
- To improve the taste of the sauce and make it sour, use lemon juice or vinegar. It is impossible to reduce their number, even if you want to get less sour sauce than the original one. The fact is that lemon juice and vinegar are preservatives that increase the shelf life of the sauce. Without them, he will disappear the next day. Cooked by all the rules, it can be stored in a refrigerator in a glass container for several days.
Knowing the basic rules for making Dutch sauce, any hostess can make it. However, in order to avoid failure, she will have to carefully monitor compliance with the instructions accompanying a particular recipe.
The classic recipe of Dutch sauce
Composition:
- chicken egg yolks - 3 pcs .;
- butter - 100-150 g;
- lemon juice - 30 ml;
- salt, white pepper - to taste.
Method of preparation:
- Cut the butter into small pieces, put it in a bowl and melt it on the stove or in the microwave.
- Allow the oil to cool to room temperature. If it is a little warmer, nothing terrible, but it should not be hot in any way.
- Wash the eggs. Separate the whites from the yolks. Proteins for making sauce are not required, they can be used to prepare other dishes, for example, for meringue cake. Whisk the yolks.
- Add lemon juice to yolks, beat everything together.
- Place the container with the yolks in a water bath and heat, whipping vigorously or with a mixer, until the mass is lush and brightens.
- Gradually add butter, continuing to beat.
- Add salt and pepper. Beat, without removing from the water bath, until the sauce is thick enough.
- Remove the sauce from the water bath and let it cool.
Remember to put the sauce in the fridge as soon as its temperature permits. The fact is that it cannot be kept warm for more than an hour, otherwise it will no longer be eaten.
Hollandaise sauce with vinegar and mustard
Composition:
- egg yolks - 3 pcs .;
- wine vinegar (3 percent) - 20 ml;
- water - 20 ml;
- butter - 100 g;
- mustard - 5 ml;
- salt, pepper - to taste.
Method of preparation:
- Melt the butter and leave it on the table to cool it a little.
- Dilute the vinegar with water. If you are not able to get wine vinegar, you can use 6 percent apple, but in this case you need to take twice as much water. The amount of butter in this case will also have to be increased by about 40-50 g.
- Wash the eggs, separate the yolks from the whites.
- Pour diluted vinegar into yolks container, add salt. Whisk everything with a whisk.
- Put the bowl with the egg mixture in the water bath. Beat, warming until the mass becomes thicker and more tender.
- Gradually pouring in the butter and whipping, continue heating the mixture until the sauce has the desired consistency.
- Remove the sauce from the water bath, add mustard and pepper. Beat the whisk for a minute or a few seconds with a mixer until the mustard is evenly distributed throughout the sauce.
Hollandaise sauce, cooked with mustard and vinegar, has a savory taste and appetizing color, including due to the inclusion of mustard in it.
Dutch sauce with wine
Composition:
- egg yolks - 4 pcs .;
- dry white wine - 60 ml;
- lemon juice - 20 ml;
- water - 20 ml;
- butter - 120 g;
- sugar - 2-3 g;
- salt, black pepper - to taste.
Method of preparation:
- Wash the eggs with soap, separate the yolks from the whites.
- Place the yolks in a bowl, pour in wine, juice and water. Add sugar and salt.
- Prepare the butter, cut it into small plates and melt it on the stove or in the microwave.
- Heat the water in a large saucepan, put a bowl of yolks in it and start whipping them with a whisk. Heat them in a water bath, whipping until you notice that the yolk mass has become much thicker.
- Begin to introduce the cooled oil, intensively beating the yolk mass with a whisk or mixer.
- Add pepper. Continuing to beat, boil the sauce in a water bath until the optimum consistency is obtained.
After that, the sauce is enough to pour into a sauceboat and serve. Use sauce better than room temperature. If it is too hot - let it cool, if it is cold - let it stand for a while at room temperature, whisk again and then serve.
Dutch Cream Sauce
Composition:
- egg yolks - 3 pcs .;
- butter - 70 g;
- fatty cream - 50 ml;
- lime juice - 40 ml;
- salt, white pepper - to taste.
Method of preparation:
- Melt the butter in any way you like, let it cool.
- Add salt and pepper to cream, mix well.
- Place the egg yolks in a separate container, pour the lime juice into the same container.
- Place the yolks in the water bath. Whisk intensively with a whisk until the yolk mass is fluffy and slightly lighter.
- Add the cream, continuing to interfere. When the mass begins to thicken again, begin to introduce oil.
- When all the butter is in the bowl with the yolks, heat and beat the sauce until thick.
- When the desired consistency is reached, remove the bowl with the sauce from the water bath. Add pepper and beat with a mixer for another three minutes.
After that, the sauce can be considered ready. It only remains to put in a sauceboat and serve.
Dutch sauce with orange
Composition:
- egg yolks - 3 pcs .;
- lemon juice - 20 ml;
- orange juice - 40 ml;
- orange zest from one fruit;
- butter - 80 g;
- salt, pepper - to taste.
Method of preparation:
- Grind and melt butter.
- Wash the orange thoroughly and dry it dry with a napkin. Squeeze the juice out of it. Rind grated on a special grater.
- Put the yolks, lemon and orange juice in the amount indicated in the recipe.
- While heating in a water bath, whisk well with a whisk or a mixer.
- Add the zest and salt, beat for a minute.
- Gradually add, continuing to beat the yolks, butter. Heat the sauce without stopping the beating until it thickens.
- Remove from the bath, add pepper, beat for a couple of minutes with a mixer.
The Hollanda sauce made according to this recipe is ideal for pork and chicken. It is quite possible to apply to the kebab.
With a little dexterity, any hostess can cook a Dutch sauce at home. The main thing is to comply with the recipe and strictly follow the instructions.
