Vegetable and Meat Sauce (Sauce faute de Beurre)

Ingredients

• 1 or 2 ounces of fresh butter
• 1 or 2 tablespoonsfuls of salad oil
• 2 or 3 yolks of eggs
• a tablespoonful of vinegar or lemon-juice

Method

1. 1

   Put the butter and salad oil into a jar.

2. 2

   Beat the yolks with pepper, salt, and vinegar or lemon-juice.

3. 3

   Place the jar in a stewpan of boiling water and steam it.

4. 4

   When the oil and butter are well mixed, pour in the yolks gently while stirring until it thickens.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 20. The excerpt below is the record exactly as published.

Vegetable and Meat Sauce (Sauce faute de Beurre). Put into a jar 1 or 2 ounces of fresh butter and 1 or 2 tablespoonsfuls of salad oil. Take 2 or 3 yolks of eggs, and beat them up with pepper, salt, and a tablespoonful of vinegar or lemon-juice

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