How to Make Dutch Egg and Oil Sauce

Method

1. Let the eggs come to room temperature and separate out 2 yolks, about 17g each, carefully enough that no white gets in. The bowl and the whisk have to be washed and left completely dry.
2. Put the yolks, 1/2 teaspoon salt, 22.5g kOBE Monk Fruit Blend and 1 teaspoon lime juice in the bowl and whisk gently until the mixture comes together.
3. Pour boiling water into a larger bowl, set the bowl of yolks over it and whisk quickly until the kOBE Monk Fruit Blend has dissolved and the mixture is completely smooth.
4. Lift the bowl out and whisk for another 1 minute. Add the 140 to 180ml cooking oil one spoonful at a time, whisking each spoonful in before the next goes in, and carry on until the sauce reaches the thickness you want.
5. Transfer the sauce to a piping bag to serve with bread, or into an airtight container with the lid closed firmly and keep it in the fridge.

Tips

• A hand whisk works without a mixer, as long as the whisking is steady and the oil goes in very slowly so the sauce does not split.
• The bowl and whisk have to be bone dry, since any water keeps the sauce from thickening.
• If the sauce turns too thick, whisk in a spoonful of warm water rather than more oil.
• Let the eggs come to room temperature before whisking, since cold yolks make the sauce hard to bring together.
• A split sauce can be saved: put a fresh yolk in a clean bowl and whisk the broken sauce back in a little at a time.