Dutch Sauce

Ingredients

• Three tablespoonfuls vinegar
• 1 lb. butter
• yolks of 2 eggs
• pepper
• salt

Method

1. 1

   Put 3 tablespoonfuls vinegar in a saucepan, and reduce it on the fire to a third; add 1 lb. butter and the yolks of 2 eggs.

2. 2

   Place the saucepan on a slow fire, stir the contents continuously, and as fast as the butter melts add more, until 1 lb. is used.

3. 3

   If the sauce becomes too thick at any time during the process, add a tablespoonful of cold water and continue stirring.

4. 4

   Then put in pepper and salt to taste, and take great care not to let the sauce boil.

5. 5

   When it is made — that is, when all the butter is used and the sauce is of the proper thickness — put the saucepan containing it into another filled with warm (not boiling) water until the time of serving.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 42. The excerpt below is the record exactly as published.

Dutch Sauce — Three tablespoonfuls vinegar, 1 lb. butter, yolks of 2 eggs, pepper and salt

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