You will need
    • Hollandaise sauce
    • 1/2 Cup butter;
    • 3 egg yolks;
    • 4 tablespoons of water;
    • 2 tablespoons of lemon juice;
    • salt
    • Cayenne pepper.
    • Cheese sauce
    • 3 tablespoons butter;
    • 3 tablespoons flour;
    • 1 1/2 cups milk;
    • 1 Cup grated sharp cheese;
    • salt
    • pepper.
    • Green sauce Bagnet Vert
    • 100 g of parsley;
    • 1 clove of garlic;
    • 2 anchovy;
    • 2 slices of black bread;
    • 3 small pickled cucumbers;
    • 1 teaspoon capers;
    • coffee Cup wine vinegar;
    • 1/3 Cup olive oil.
Dutch sosv a saucepan melt the butter, turn off the heat and mix it with lemon juice and warm boiled water. Prepare a water bath – put a small container in a pan of larger size, fill it with water and place on medium heat. Make sure that the water slowly boiled, but not "full swing".
Separate the egg yolks from the whites, pour them in the pot standing in a water bath, and beat with a whisk until then, until the sauce thickens, will not obtain uniform velvet texture.
Remove the beaten egg yolks from the fire and enter them in the melted butter, continuing to whisk. Add pepper and salt.
Dutch sauce or sauce hollandes is one of the great French mother sauces, the basis for you can prepare the Dijon sauce, simply adding a few tablespoons of Dijon mustard or Maltese sauce, by entering into hollandes some orange juice and zest. Both sauce will also be a good addition to cabbage and broccoli.
Cheese sauce – a popular and relevant Supplement to many cooked vegetables. Broccoli is no exception. Preparing the cheese sauce also on the basis of one "mother" sauces – based on his famous Bechamel.
Over medium heat in a saucepan gently melt the butter. Add the flour and fry till Golden color and a distinct nutty smell. Heat up the milk. Pour it warm into a mixture of flour and oil. Pour in a thin stream, constantly vimosewa. Add salt and pepper. Cook the sauce on a slow fire until it becomes homogeneous and smooth. Stir in cheese and mix again. Serve warm.
Green sauce Bagnet Vert will allow you to enjoy not only the taste, but its rich colours. Cut the bread crust and soak it in vinegar. Clean the anchovies from the bones and rinse them under running water. Fish, parsley and garlic chop. As did the pickles and capers. Remove from vinegar bread and press. Combine all in a blender and purruja, gradually adding olive oil. It is a cold sauce.