Description Edit

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

Ingredients Edit

Directions Edit

  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.
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