Dutch Sauce

Ingredients

• 2 yolks of eggs
• 2 tablespoonsful of vinegar
• a little salt
• white pepper
• 2 tablespoonsful of cold water
• Three ounces of butter

Method

1. 1

   Stir on a slow fire with a wooden spoon for two or three minutes.

2. 2

   Divide the butter into three parts; stir in one part of the butter; take off the fire.

3. 3

   Then stir in the second part, and take off the fire; then the third part.

4. 4

   Finish with a spoonful of cold water.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 112. The excerpt below is the record exactly as published.

Dutch Sauce. 2 yolks of eggs. 2 tablespoonsful of vinegar with a little salt and white pepper reduced to a teaspoonful by boiling. 2 tablespoonsful of cold water. Stir on a slow fire with a wooden spoon for two or three minutes. Three ounces of butter

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