Maitre d’Hotel Sauce

Ingredients

• a gill of plain melted butter
• a gill of water
• five ounces of maitre d’hotel butter

Method

1. 1

   In a clean quart stewpan, combine melted butter and water.

2. 2

   Boil for three minutes while stirring.

3. 3

   Remove from fire, add maitre d’hotel butter, stir until melted, and serve hot.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 93. The excerpt below is the record exactly as published.

MAITRE D’HOTEL SAUCE, OR WHITE SAUCE. Ingredients. Butter. Eggs. Lemon. Parsley. 1. Put about two ounces of butter into a very clean saucepan, and the yolks of two eggs, a little salt, and a teaspoonful of good vinegar (the juice of a lemon is better). 2. Place the saucepan over a slow fire, and stir with a wooden spoon until the butter is quite melted and mixed with the eggs (it must not boil), add to it a little chopped parsley, and use the same at once, if not it is liable to curdle. For this reason the sauce, which is very delicate and quickly prepared, must be made at the very moment it is wanted. MAITRE D’HOTEL SAUCE. TO MAKE HALF A PINT. Ingredients. Maitre d’Hotel Butter. Plain Melted Butter. 1. Take a clean quart stewpan and make a gill of plain melted butter. 2. Now add a gill of water, and boil for three minutes with constant stirring. 3. Take off the fire. 4. Add five ounces of maitre d’hotel butter

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