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

Directions

 * 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.