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Sparkling Dutchman

updated

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Ingredients for 4 servings:

  • 35 g butter
  • 1 tbsp, heaped flour
  • 120 ml milk
  • 40 ml sparkling wine
  • 1 piece(s) egg yolk
  • some salt
  • some pepper, white
  • some nutmeg

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Sparkling wine sauce in the style of hollandaise, with fish and asparagus

Melt the butter in a small saucepan and remove from the heat. Add the flour and whisk until smooth. Add the sparkling wine, whisk vigorously, and repeat the process with the milk and egg yolk (in that order). Heat the sauce again until it thickens (just before boiling). Remove from the heat and season with salt, pepper, and nutmeg, and perhaps a splash of sparkling wine. The sauce can be reheated, but do not allow to boil, as it may curdle. A wonderful accompaniment to asparagus and zander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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