Dutch sauce
( Salsa olandese )

You have to serve this sauce warm. It's ideal for boiled chicken or fish, pulses and vegetables such as boiled artichokes or asparagus.
You have to cook this sauce in a bain-marie. Put egg yolks together with cold water in a little pan. Place the pan in a bain-marie on a very low heat. Remember that the water in the bain-marie must be very warm but it must never boil! Beat the mixture with a wooden whisk continuously adding butter pieces gradually. Keep on beating for almost 15 minutes or until the mixture is soft and foamy. Take away the pan from the heat and add the lemon juice. Season to taste with salt and pepper and stir very well. The sauce is ready.

Derived sauces

• - Maltese sauce: it derives from the Dutch (Holland) sauce. It's enough to add the juice of an organic orange and its peel cut into very thin strips. Remember to boil these strips for 2 minutes and to pat dry them with absorbent kitchen paper before adding to the sauce. It's the ideal sauce for asparagus.
• - Mousseline: add 6 tablespoons whipped cream to the Dutch sauce at the last moment.