Sauce Maitre d'Hotel

Ingredients

• a scant ^ pound of good butter
• with salt and pepper
• juice of ^ of a lemon
• the yolk of an egg
• a small teaspoonful of flour

Method

1. 1

   Stir in a saucepan over a slow fire until the butter is nearly melted.

2. 2

   Draw from the fire and stir until very smooth.

3. 3

   Add the yolk of an egg and if not quite thick enough add a small teaspoonful of flour.

As published

This recipe was extracted from Delicate dishes (1896), page 9. The excerpt below is the record exactly as published.

SAUCE MAITRE d'HOTEL. Stir in a saucepan over a slow fire a scant ^ pound of good butter, with salt and pepper and juice of ^ of a lemon, until the butter is nearly melted. Draw from the fire and stir until very smooth. Add the yolk of an egg and if not quite thick enough add a small teaspoon- ful of flo

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