First, we have to melt the butter. This should be done five minutes before time for the milk solids can sink to the bottom. This is important for when you beat the butter, allowing us to control the consistency of the sauce.

Dutch saucePlace a large saucepan filled one third with water to a boil. Choose a stainless steel bowl mix is at the top of the pot but not touching the water and place the egg yolks, lemon zest, juice and vinegar into mixing bowl.

Reduce the heat to just under a simmer, this is the ideal heat and not cook the yolks too quickly. Sit the bowl over the water and gently whisk the yolk mixture into the bowl over the water and gradually begins to heat and increased volume.

Do not forget the aim of beating is not to aerate the mixture so as to avoid capture pads and ensure even thickness. You will notice the yolk mixture becomes a little thicker at the bottom and around edges. Keep a towel around the outside of the bowl so that you can take off the heat if it begins to clump heating to fast.

Keep the yolk mixture by whisking constantly moving continuously. You will notice the bubbles that form will become smaller and smaller and soon become the majority of the yolk mixture of liquid yolk cooks. The only thing that's important to note at this point is that if you start to catch, raise the cup above the pot to stop warming. In about five to ten minutes, the yolk mixture should be celebrated is the way a soft whipped cream and the texture should be as smooth. This means that the yolks are cooked, but not to the point of being encoded and you yourself have done what is called in French cuisine, a "sabayon".

Sabayon can also be made with the yolks and sugar. This is the basis of many recipes known as Fredo parfait and semicolon (parfait with a good amount of alcohol such as tequila and was added semi frozen). Often, this technique is also used as a base for cooking decadent cake.

Then comes the beat in butter, make sure the butter boiling. Place the bowl on a damp cloth sabayon to not rotate while whisking. While stirring slowly pour the butter quickly to maintain a constant flow of butter, but keep the flow as thin as possible.

Do not add more butter that can beat me, if the sabayon is overloaded it will divide the mixture (be patient, especially if you are a beginner). At first, the beat is pretty easy, but as the butter is incorporated slowly, a little more difficult. Add butter slower at this stage to compensate.

When you approach the milk solids, either in its most diligent not to add too much as the Dutch are more likely to divide at this stage, then slowly pour in the milk solids while beating, this loosen the Dutch and establish consistency. In general, the addition of all solids in milk is the right amount of moisture needed by the Dutch, but may be too much to add little by little in case you do not want the Dutch-thinning.

Alternatively, if you have added all the milk solids and is still thicker than you want, add a little boiling water to compensate. The variation may occur due to the size of eggs. Check the seasoning, transfer to a stainless steel bowl and cover with small film. Keep warm until serving time. Dutch can make up to two hours before you need it safely.

If the butter is added too quickly and has spread a bit, you can use a blender to bombardment of the emulsion and save. Please remember to keep the hot sauce, if it gets too cold the butter starts to set and that was that "split" the most feared of all terms a kitchen chef.

Dutch Cal
Changing the lemon rind and juice of lemon zest and juice in the basic recipe. As Dutch lemon, served with any seafood or freshwater fish and crustaceans.

Dutch Basilio
Add the chopped basil to the Dutch finish, perfect in the spring with new season asparagus and ideal sauce for vegetables.

Bearnaise sauce
Replace the lemon juice, tarragon vinegar and omitting strong lemon zest. Add chopped fresh tarragon chervil and parsley in the final season well with freshly ground black pepper. If you do not have all the herbs, just use preferably tarragon. The best sauce of red meat every time!