Benton Sauce

Ingredients

• 1 teaspoonful dry English mustard
• 1 teaspoonful sugar
• 1/2 teaspoonful salt
• 4 tablespoonfuls white vinegar
• 2 tablespoonfuls grated horseradish

Method

1. 1

   Mix 1 teaspoonful dry English mustard with 1 teaspoonful sugar, 0.5 teaspoonful salt; add slowly 4 tablespoonfuls white vinegar and 2 tablespoonfuls grated horseradish.

2. 2

   Let it stand several hours, and serve with cold meat.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.

tablespoonfuls white vinegar, and serve. Herring Sauce. — Soak 1 herring in milk for 12 hours ; then remove it ; wash and free it from skin and bones ; chop the herring meat as fine as possible. Put the yolk of 3 hard-boiled eggs in a bowl, rub them fine ; add slowly 3 tablespoonfuls of oil, then 3 to 4 tablespoonfuls vinegar, 1 even teaspoonful salt, 1 even teaspoonful white pepper, 3 tablespoonfuls grated horseradish, and the herring. Radish Sauce. — Clean and grate 4 black radishes; mix to- gether 2 tablespoonfuls oil, 3 tablespoonfuls vinegar, 1 teaspoonful salt ; add the grated radish, and serve with soup meat Mint Sauce. — Two hours before serving mix 2 tablespoonfuls fine-chopped mint with 2 tablespoonfuls water, 4 tablespoonfuls vinegar, 1 tablespoonful sugar, Vi teaspoonful salt Serve with roasted lamb. Some prefer boiling the sauce a few minutes. Chantilly Sauce.— Mix the yolk of 1 hard-boiled egg with 1 raw yolk ; add slowly 4 tablespoonfuls olive oil ; then add 2 cloves of fine-chopped shallots or a small white onion, 1 tablespoonful fine-chopped capers ; season with 1 teaspoonful salt, V« teaspoonful white pepper ; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and V, teaspoonful of sugar to the sauce ; when this is well mixed add 3 tablespoonfuls whipped cream, and serve. Yinaigrette Sauce^ with Fine Herbs.— Chop fine an equal portion of chives, parsley, chervil and tarragon, Y^ cupful in all ; put 1 gill of fine salad oil into a bowl ; add V^ gill of vinegar, Yt tea* COLD SAUCES. 109 spoonfnl salt, a pinch of Cayenne pepper, stir 3 minutes ; add the chopped herbs, and senre. Benton Sauce. — Mix 1 teaspoonful dry English mustard with 1 teaspoonful sugar, Vt teaspoonful salt ; add slowly 4 table- apoonf uls white yinegar and 2 tablespoonf uls grated horseradis

Cook this with the app: pantry check, scaling, and the assistant.