Dutch Sauce

Ingredients

• Yolks 2 eggs
• cup hot water
• 2 tablespoons olive oil
• 4 teaspoon salt
• 1 tablespoon vinegar
• Few grains cayenne
• 1 teaspoon finely chopped parsley

Method

1. 1

   Mix egg yolks, olive oil, vinegar, and hot water.

2. 2

   Cook over water until mixture thickens, stirring constantly.

3. 3

   Add salt, cayenne, and parsley.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 62. The excerpt below is the record exactly as published.

DUTCH SAUCE. Yolks 2 eggs + cup hot water 2 tablespoons olive oil 4 teaspoon salt 1 tablespoon vinegar Few grains cayenne 1 teaspoon finely chopped parsley

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