Dutch Sauce

Ingredients

• the yolks of two eggs
• the juice of half a lemon
• two table-spoonfuls of cream
• one table-spoonful parsley
• one half tea-spoonful salt
• one quarter tea-spoonful pepper
• one half table-spoonful water

Method

1. 1

   Wash well the parsley in cold water, pick the stalks from it, place it in the corner of a clean towel and wring out all the water.

2. 2

   Place the parsley on a board and chop it very fine.

3. 3

   Drop the yolks of eggs into a sauce-pan and whisk them well with an egg-whisk; add the water, and whisk well again.

4. 4

   Add the lemon-juice, the chopped parsley, the cream, and the salt and pepper.

5. 5

   Place the sauce-pan over a very slow fire, and whisk all well together until the mixture gets quite frothy and thick, but do not let it boil.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 118. The excerpt below is the record exactly as published.

Dutch Sauce. — The yolks of two eggs, the juice of half a lemon, two table-spoonfuls of cream, one table-spoonful parsley, one half tea-spoonful salt, one quarter tea-spoonful pepper, one half table-spoonful water

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