Dutch Sauce

Ingredients

• the yolks of two eggs
• two tablespoonfuls of boiling water
• four ounces of fresh butter
• a pinch of salt
• a little pepper

Method

1. 1

   Mix the egg yolks, boiling water, salt, and pepper in a jar.

2. 2

   Place the jar in a saucepan of cold water and stir over moderate heat until the water boils.

3. 3

   Add lemon juice to taste.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 51. The excerpt below is the record exactly as published.

Dutch sauce. These sauces are made as follows ; — Oiled butter. — Melt a little fresh butter without brown- ing it. Skim it well, let it stand a minute or two, then pour it away from the curd, which will settle to the bottom. Add a pinch of salt, and serve the clear oily part only. Melted butter. — Melt an ounce of butter and mix half-an-ounce of flour smoothly with it. Add half-a- pint of cold water, and stir the sauce till it boils. Dutch sauce. — Real Dutch sauce is thickened with yolk of egg Iloiv io Cook Vegetables. 8i only. To make it, mix thoroughly in a plain jar the yolks of two eggs, two tablespoonfuls of boiling water, a little pepper and salt, and four ounces of fresh butter

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