Dutch sauce for fish
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Pour water into a bowl, add yolks, salt, vinegar (or lemon juice), pepper.
Step 2:
Mix everything well and put it in a water bath, over medium heat.
Step 3:
Stirring constantly, cook until thickened. Separately melt the butter.
Step 4:
Pour the butter in a thin stream and remove from the heat.
Step 5:
Serve warm. The "Dutch" sauce is well suited to fish and boiled vegetables. Thank you for watching and reading my recipe. Bye for everyone and bon appetit.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
