If you do not like mayonnaise or it does not seem to be a very useful product, you can independently and quickly prepare its interesting counterpart. A delicious creamy sauce can appear in the home kitchen in just 1 minute.
This is the so-called “elegant cousin” of mayonnaise. Butter is used to make it, and it combines very well with asparagus and eggs. True, to get a classic Dutch seasoning, you must own some culinary secrets.
Cream sauce
If you cook the seasoning for too long, you can get ordinary scrambled eggs as a result. And if you devote too little time to this dish, the sauce will not thicken – it will have a fragile structure, which, when cooled, will decompose into various ingredients.
Try to show culinary imagination, using a recipe that promises a gentle creamy seasoning in 60 seconds. You will need:
• 110 grams of oil;
• 1 egg yolk;
• 1 teaspoon of water;
• 1 teaspoon of lemon juice;
• a pinch of salt and ground hot pepper.
The cooking process consists of the following steps:
Step 1. Mix the egg yolk with water, lemon juice, pepper and salt in a sufficiently large bowl in which a mixer or hand blender can easily fit.
Step 2 Melt butter over high heat, stirring constantly.
Step 3 Mix the resulting mixture with melted butter – it should be added as slowly and carefully as possible.
The end result is a delicate and delicious creamy sauce.
Important tip: before starting cooking, leave the yolk at room temperature for at least a quarter hour. This is required so that he has enough time to warm up.
By the way, the chef Maria-Antoine Kareme, who lived in the 19th century, became the author of the classic Dutch seasoning. Creamy sauce is suitable not only for meat or fish dishes, but also for vegetables.
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