Dutch Sauce

Ingredients

• a cupful of horseradish
• a quarter of a pint of water
• 3 ounces of butter
• 3 ounces of flour
• 2 tablespoonfuls of cream
• the yolks of 6 eggs
• 3 tablespoonfuls of cider vinegar
• salt to taste

Method

1. 1

   Grate horseradish and boil in water.

2. 2

   Strain into butter and flour mixture, add cream and beaten egg yolks, and vinegar.

3. 3

   Stir until thick.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 13. The excerpt below is the record exactly as published.

2 tablespoonfuls of cream, and salt to taste; beat smooth and set in a bain-marie until it becomes a thick cream. CUCUMBER DRESSING Kemove the seeds from two large cucum- bers ; grate and drain ; add to them 1 table- spoonful of finely chopped fresh red pepper, and mix with half a pint of mayonnaise dressing. COLD SAUCES AND DRESSINGS 53 DUTCH SAUCE Grate a cupful of horseradish; boil in a quarter of a pint of water ; strain the water into 3 ounces of butter rubbed smooth with 3 ounces of flour; add to the horseradish, and stir to a smooth paste; add 2 table- spoonfuls of cream, and the yolks of 6 eggs well beaten, with 3 tablespoonf uls of cider vinegar ; salt to taste

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