Pawaru-Grahmata

№ 13V. nodaļa

Dzeltena olanderu sula

Yellow Dutch sauce for fish

  • Makes about 550 ml
  • about 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Dseltena Ollanderu sulla.

Modernizētslpp. 228 · PDF 242

The book gives 6 eggs and 2 bay leaves; the other amounts are ours, and we use 4 eggs.

Method

3 soļi
  1. In a saucepan, off the heat, whisk the butter, eggs and flour together until smooth. Add the bay leaves, mace and lemon peel, then whisk in the water.
  2. Set over low heat and whisk constantly until it thickens, 8–10 minutes. Don't let it boil; whole eggs curdle more easily than yolks alone.
  3. Take it off the heat, lift out the bay leaves and lemon peel, and whisk in vinegar or lemon juice and salt to taste.

Notes

What the book says vs. what we added

the book puts a good piece of washed butter in a pan, breaks in 6 eggs, mixes in a little flour, 2 bay leaves, ground mace and a few pieces of lemon peel, cooks it thick with water and adds vinegar or lemon juice. Taking out the bay and peel, and the salt, are ours.

Eggs

the Dutch sauce in 05-012 uses yolks and wine; this one uses whole eggs and water, so it is plainer. With 6 eggs it makes a large batch; 4 are enough for 4–6 people.

If it curdles

pour it through a sieve and whisk in a spoonful of cold water, or blend it briefly.

Serving

the book says it is good with all kinds of fish. It suits poached or boiled pike, perch, zander or cod.

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