Cold Dutch or American Sauce

Ingredients

• three ounces of good butter
• a quite small teaspoonful of flour
• a large wineglassful of cold water
• half as much sharp vinegar (or very fresh, strained, lemon-juice)
• a saltspoonful of salt
• half as much cayenne in fine powder
• the beaten yolks of four fresh eggs
• A dessertspoonful of parsley, — or of tarragon,— can be mingled with it at pleasure

Method

1. 1

   Blend the butter and flour in a saucepan, then add cold water, vinegar, salt, and cayenne.

2. 2

   Stir until smooth and boil.

3. 3

   Quickly mix with the beaten yolks of eggs to thicken.

4. 4

   Pour over salad and chill.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 141. The excerpt below is the record exactly as published.

COLD DUTCH OR AMERICAN SAUCE, FOR SALADS OF DRESSED VEGETABLES, SALT FISH, OR HARD EGGS. Put into a saucepan three ounces of good butter very smoothly blended with a quite small teaspoonful of flour, and add to them a large wineglassful of cold water, half as much sharp vinegar (or very fresh, strained, lemon-juice) a saltspoonful of salt, and half as much cayenne in fine powder. Keep these shaken briskly round, or stirred over a clear fire, until they form a smooth sauce and boil rapidly; then stir them very quickly to the beaten yolks of four fresh eggs, which will immediately give the sauce the consistence of custard; pour it hot over the salad, and place it on ice, or in a very cool larder until it is quite cold : if properly made, it will be very thick and smooth, and slightly set , as if it contained a small portion of isinglass. A dessertspoonful of parsley, — or of tarragon,— can be mingled with it at pleasure

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