Dutch Sauce

Ingredients

• four tablespoonfuls of vinegar
• two tablespoonfuls of white stock
• the yolks of two eggs
• three ounces of butter
• pepper
• salt
• a few grains of cayenne

Method

1. 1

   Reduce vinegar by boiling, add stock and egg yolks, stir until thick without boiling.

2. 2

   Gradually add butter, season to taste.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 91. The excerpt below is the record exactly as published.

Dutch sauce, and serve with sprigs of parsley for garnish, along with Brussels sprouts and cucumbers mixed. Spruitjes en Komkommers. (Brussels Sprouts with Cucumbers.) Get a fresh cucumber, cut in pieces about two inches long, peel, then cut off the outside flesh, and divide into three or four slices according to the size, leaving the seeds in one piece in the middle, and trimming off all the edges neatly. Put into a saucepan two tea- spoonfuls of sugar, one ounce of butter, a little chopped shallots, and the cucumber ; toss them over a moderate fire for ten minutes without breaking, and keep them quite white. Place them neatly upon a border of mashed potatoes, and make a pyramid in the centre HOLLAND with boiled Brussels sprouts. Pour over the cucumber a good thin Dutch sauce, and over the sprouts bechamel sauce, not too thick, or else the Brussels sprouts will not show through. Dutch Sauce. Put in a saucepan four tablespoonfuls of vinegar, and reduce it by boiling to about half the quantity, then take it off and add two tablespoonfuls of white stock along with the yolks of two eggs ; put it on again , and stir till thick like custard, but do not let it boil. Divide three ounces of butter into four pieces, add one to the sauce, put it on the fire and stir till melted, then take it off, add another, and repeat till all the butter has been put in. While adding the butter, the addition of a tablespoonful of white stock occasionally serves to keep the proper consistency or thickness, which should be somewhat like melted butter. Season with pepper and salt, and, if liked, a few grains of cayenne

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