Dutch sauce
By VicentaLakin
Dutch sauce, similar to mayonnaise, although high in oil and heat, not only adds to the flavor of fruit but also becomes fresh and delicious because of lemonade. So the sauce doesn't have to be too much, so it's a little bit too much, so don't worry about the heat. It's good to be on other burning or raw vegetables, in addition to herring。
Recipe Recommendations
- asparagus appropriate amount
- red pepper appropriate amount
- egg yolk of 2
- water 2 tablespoons
- butter 100g
- whipped cream 40ml
- salt appropriate amount
- pepper appropriate amount
- chili powder appropriate amount
- lemon juice
- salty and fresh
- cook
- ten minutes
- simple
Steps for Dutch sauce
1
Diagrams of sauce materials
2
(b) Lemonade backup; butter melt backup
3
(a) The yolk plus two large spoons of water, which are spread on the insulated edges of the water, and which are lax in the colour of the hair, white and loose
4
(b) The yolk is free of water and lined with melted butter and evenly mixed with the side
5
- Salinization
6
(b) Precious pepper and pepper powder
7
Add lemonade and mix it evenly
8
Filter the sauce to make it more elaborate
9
(a) The release of fresh cream to a state of inactivity
10
We'll even the cream with the sauce. The Dutch sauce。
11
The blades of platinum cut with a knife
12
Cut the roots
13
And cut off the roots of the skin
14
In a boiling pot with a little salt, it burns for 20 seconds
15
(b) The extraction of the apricot and its immediate cooling in the ice water
16
When it cools, it is extracted and dried with disinfected tea towels or kitchen paper。
17
The plate, the sauce, and a few red peppers, that's it