Dutch Salsa - Salsa French origin

Over the centuries, we use the hollandaise French people. This is done with an egg yolk emulsion and butter and pepper, lemon cream sauce and seasoned with salt and smooth, pale yellow. Rich buttery flavor of this excellent sauce therefore provides an excellent taste of the food to come out.

Salsa Dutch French Cusine is one of the five mother sauces of them. Eggs Benedict is light in color with great flavors. Muffin topped with this sauce consists of ham and boiled eggs.

I fish occurring as a main ingredient in many dishes can be served with hollandaise sauce easily.
This is done with the crude oil used to make beans and pasta. Other meals easily be used in a variety of food without any problem.

This great tasting sauce from scratch, so a certain amount of skill and need constant stirring. Separate the egg is set and served hot or should be careful. Just a little practice, this elegant recipe helps make a very simple, so easy to make a new salsa to serve fresh food.

Revenue hollandaise also take a look.
10 minutes Total time approx: Preparation time: 5 minutes Cooking time: 15 minutes Yield. 1 cup

materials:

€ 1/2 cup butter
€ 4 tablespoons boiling water soup
€ 3 large egg yolks
€ 2 tablespoons fresh lemon juice
€ 1/4 teaspoon salt, red pepper

preparation:

Butter, water and lemon juice should be ready €.
Until very hot but not boiling €, heat water in a saucepan.
He will not keep you warm in the flames €.
€ now won the top with hot water or egg yolk in the bay metal container.
€ continue beating until the yellow fever begins to thicken.
Your time until sauce thickens when you add the boiling water a tablespoon at a time, stirring continuously € also continue.
€ Now place the lemon juice and then remove the heat.
€ At the same time, melted butter, salt and pepper, and now also provide hot hollandaise services.

Although this sauce originated in France, but all over the world use this sauce for one or more meals. The only difference is that in addition to the basic recipe to add spice to a variety of different flavors is the same in many countries.