Dutch Sauce

Ingredients

• 2 tablespoonfuls of vinegar
• 5 grm, of salt
• 3 grm, of white pepper
• 2 tablespoonfuls of cold water
• 2 yolks free from white
• six times 20 grm,, 120 grm, in all, of butter
• a tablespoonful of water

Method

1. 1

   Boil vinegar, salt, and white pepper down to a dessertspoonful.

2. 2

   Withdraw from fire, add cold water and egg yolks, stirring until yolks begin to set.

3. 3

   Gradually incorporate butter, ensuring each addition is fused before adding more.

4. 4

   After the third portion of butter, add a tablespoon of water to prevent curdling.

5. 5

   Adjust consistency with additional water if necessary, then season with salt and spices.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 160. The excerpt below is the record exactly as published.

5 grm, of salt, and 3 grm, of white pepper, or its equivalent in the form of tincture ; boil this down to a dessertspoonful, withdraw the casserole from the fire, add 2 tablespoonfuls of cold water and 2 yolks free from white and capsule-strings ; place again on the fire, and keep stirring the mixture ; as soon as the yolks begin to set, remove the pan from the fire, add 20 grm, of butter, and stir until they be fused. Place again on the fire, and add a second 20 grm, of butter ; in this way you proceed until you have incorporated with the original yolks six times 20 grm,, i,e,, 120 grm, in all, of butter. Never add a new quantity of butter before the amount previously added is fused and emulged. After the introduction of the third portion of butter, put a tablespoonful of water into the pan in order to prevent the curdling or turning of the sauce. When all butter has been introduced, put another tablespoonful of water to the sauce, in order that it may not be too stiff; if, notwithstanding this addition, it should adhere to the back of the spoon in a layer of more than three lines in thickness, then add another table- spoonful of cold water. Salt and spice the sauce. CLASSIFICATION OF SAUCES ^45 As regards the preliminary reduction, by boiling of the two tablespoonfuls of vinegar, we believe this to have the effect only of extracting the pepper ; upon this hypothesis it would be sufficient to begin the operation with a dessert- spoonful of vinegar, the tincture of 3 grm. of pepper, and 5 grm. of salt, and omit the reduction by boiling. There are two principal compoiLnd Dutch sauce

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