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📝 Description
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🥘 Ingredients
1/2 teaspoonful of flour, 2 oz. of butter, 4 tablespoonfuls of vinegar, the yolks of 2 eggs, the juice of 1/2 lemon; salt to taste.
👨🍳 Method
Put all the ingredients, except the lemon-juice, into a stew-pan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve. Tarragon vinegar may be used instead of plain, and, by many, is considered far preferable.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Dutch Sauce for Fish this week, eager to add a touch of vintage charm to my usual weekday dinner routine. I was initially skeptical about the small amount of flour, but it worked wonders in thickening the sauce without making it heavy. I found the tangy kick from the vinegar and lemon juice to be surprisingly delightful, cutting through the richness of the butter and egg yolks beautifully. The result was a sauce that felt both nostalgic and surprisingly modern. It was the perfect accompaniment to my pan-fried cod, elevating a simple weeknight meal to something special. The sauce is simple and inexpensive to make but brings a lot of joy to your table. The weeknight cook will enjoy this sauce for its ability to transform an ordinary dinner into a comforting, memorable experience.
