For the Dutch sauce, on the one hand, put the butter to melt in a saucepan. When it is molten, remove the foam. I temper a bowl to the water bath, pour the lemon juice inside and add the yolks. Beat well with a rod until it rides. Season and add the molten butter little by little, while still. Booking. Open the oysters and its them. Reserve meat and juice. Throw the flat shells and place the deep on a oven plate covered with thick salt. In a pan with a little oil, sauté the chopped spinach with parsley leaves. Salpimiento and incorporates the cream and the broth of the oysters.
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| Ingredients to make gratin oysters with Dutch sauce: |
| 8 oysters 100 gr. of spinach 100 ml. from cream a handful of parsley leaves virgin oil extra hojiblanca salt pepper for the Dutch sauce :: 3 Egg yolks 200 gr. of butter half lemon salt |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to make gratin oysters with Dutch sauce:
2. Pour over each shell, a little spinach sauce, place the oyster on top and cover with a little Dutch sauce.
3. Gratina in the oven for 2-3 minutes.
4. adorns with some parsley branches.
5. Tip: Any excess heat causes the dissociation of yolks with butter.
6. It is then said that the sauce has been cut.
7. If this accident occurs, an egg yolk and a tablespoon of water will be reassed in another bowl.
8. Be good and the cut sauce is added, little by little, while still.
