Dutch Sauce (Green)

Ingredients

• 1 cup Fresh spinach leaves (Used to make the green extract. Alternatively, use a few drops of green food coloring.)
• 2 large Egg yolks (Separated from whites)
• 1 tsp All-purpose flour (Acts as a stabilizer)
• 2 oz Unsalted butter, softened (Approx. 4 tbsp or 60g)
• 1 tbsp White vinegar
• 0.25 tsp Salt (To taste)
• 0.25 tsp Ground black pepper (To taste)
• 1 tbsp Water (For spinach extraction)

Instructions

1. 1If using fresh spinach for color: Blanch the spinach leaves in boiling water for 30 seconds, then shock in ice water. Blend the leaves with 1 tablespoon of water until very smooth. Strain through a fine mesh sieve or cheesecloth to collect the bright green juice. Set aside.
2. 2In a heatproof bowl or saucepan (off the heat), beat the egg yolks with the flour until smooth. Add the softened butter, salt, pepper, and vinegar. Whisk vigorously to combine all ingredients into a uniform paste.
3. 3Place the saucepan over very low heat (or use a double boiler over simmering water). Stir constantly and gently. The butter will melt and the sauce will begin to thicken as the egg cooks. Continue stirring until the sauce coats the back of a spoon. Do not let it boil, or the eggs will scramble.
4. 4Once thickened, remove from heat immediately. Stir in the prepared spinach extract (or food coloring) a little at a time until the sauce reaches a bright green color. Serve warm.