Hollandse Saus

Description

This Dutch sauce goes well with boiled ham, ribs, fine boiled fish, asparagus, chicory or artichokes.

Ingredients

• ½ dl of pickling vinegar (white or malt vinegar are fine)
• ½ dl water
• pinch of cornflour
• 2 egg yolks
• 200 g butter
• salt and lemon juice to taste

Procedures

1. Boil the vinegar and water together until half has gone.
2. Mix the egg yolks with the corn flour and salt.
3. Pour the warm liguid in, stirring all the while.
4. Put the sauce on the heat and let it bind, but do not bring to the boil.
5. Then add the butter and add salt and lemon juice to taste.
6. Keep over a boiling pot of water until ready to serve.