Dutch Sauce

Ingredients

• Juice of small lemon
• 1 teaspoonful tarragon vinegar
• Salt
• Grated nutmeg
• 3 yolks of eggs
• 4 oz. butter
• 1 oz. flour
• pint cold water

Method

1. 1

   Put the flour, egg yolks, and half the butter into a pan, warm and mix it.

2. 2

   Add the cold water, bring just to the boil, stirring constantly, strain, and add the remainder of butter, lemon juice, salt, and a grate of nutmeg.

3. 3

   Serve hot.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 45. The excerpt below is the record exactly as published.

DUTCH SAUCE. Sa uce H olla nil a ise . Juice of small lemon, or 1 teaspoonful tarragon vinegar. Salt. Grated nutmeg. 3 yolks of eggs. 4 oz. butter. 1 oz. flour. \ pint cold water

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