Modern Boiled Carrots with Dutch Sauce

Ingredients

• 1 pound Young Carrots (Choose carrots that are firm and brightly colored.)
• 4 cups Water (For boiling)
• 0.5 teaspoon Salt (For boiling water)
• 0.5 cup Unsalted Butter (For Dutch Sauce)
• 3 Egg Yolks (Large, for Dutch Sauce)
• 2 tablespoons Lemon Juice (Freshly squeezed, for Dutch Sauce)
• 0.125 teaspoon Cayenne Pepper (Pinch, for Dutch Sauce)
• 0.125 teaspoon Salt (To taste, for Dutch Sauce)
• 0.125 teaspoon White Pepper (To taste, for Dutch Sauce)

Instructions

1. 1Trim the carrots, thoroughly wash them, and scrape lightly if necessary. Cut off the stringy point at the end.
2. 2Bring the water to a rapid boil in a saucepan. Add salt. Throw the carrots into the boiling water to preserve their color. Reduce heat to medium and cook until tender, about 15-20 minutes, depending on the size of the carrots. Test for doneness with a fork.
3. 3Melt the butter in a small saucepan over low heat or in the microwave. In a heatproof bowl set over a pan of simmering water (or using a double boiler), whisk together the egg yolks, lemon juice, cayenne pepper, salt, and white pepper. Gradually whisk in the melted butter, a little at a time, until the sauce is thick, smooth, and pale yellow. Be careful not to overheat the sauce, or the eggs will scramble. This should take about 5-7 minutes.
4. 4Drain the carrots well. Serve immediately, drizzled generously with the Dutch sauce.