Dutch Sauce

Ingredients

• 3 tablespoonfuls of vinegar
• 1 lb. of butter
• yolks of 2 eggs
• pepper to taste
• salt to taste

Method

1. 1

   Put vinegar in a saucepan and reduce to one-third.

2. 2

   Add butter and yolks of eggs, stirring continuously over a slow fire.

3. 3

   If the sauce thickens, add cold water.

4. 4

   Season with pepper and salt, and keep warm until serving.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 46. The excerpt below is the record exactly as published.

pepper to taste ; then take the saucepan off the fire, and stir in the yolks of two eggs beaten up with the juice of a lemon and strained. 233. Mushroom Sauce—lIngredients—A plateful of mushrooms, 3 shallots, 2 or 3 sprigs of parsley, gravy stock, pepper and salt to taste, a small piece of butter, flour. Pick clean a plateful of mushrooms, put them into a saucepan with three shallots chopped up, and two or three sprigs of parsley, cover up with gravy stock, add pepper and salt to taste, and Jet the whole boil for a couple of hours. Strain the liquor, passing the mushrooms, etc., through a hair sieve. Melt a piece of butter in a saucepan, add a little flour, mix well, then add the above. 234. Dutch Sauce—Ingredients—3 tablespoonfuls of vinegar, 1 Ib, of butter, yolks of 2 eggs, pepper and salt to taste

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