Dutch Sauce

Ingredients

• The yolks of four eggs
• One tablespoonful of lemon juice
• Two ounces of butter
• One tablespoonful of Tarragon vinegar
• A small pinch of cayenne pepper
• Cream
• Two blades of mace

Method

1. 1

   Put the yolks of egg, butter, Tarragon vinegar, lemon juice or common vinegar, mace, a small pinch of cayenne pepper, and a little cream into a stewpan; set it in a bain marie, or another saucepan of boiling water, and let it cook until it is the thickness of custard.

2. 2

   It must be stirred all the time.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.

DUTCH SAUCE Ingredients The yolks of four eggs. One tablespoonful of lemon juice Two ounces of butter. or common vinegar. One tablespoonful of Tarragon Cayenne pepper. vinegar. Cream. Two blades of mace. Put the yolks of t^g, butter, Tarragon vinegar, lemon juice or common vinegar, mace, a small pinch of cayenne pepper

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