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Dutch Sauce for Fish


  • 1 1/2 gills of vinegar
  • a little scraped horseradish
  • yolks of 2 raw eggs
  • 1/4 pound of fresh butter
  • 1 dessert spoonful of flour and water
  • salt


Boil for five minutes, with the vinegar, horseradish; then strain it, and when it is cold add to it the yolks, butter, flour and water, and a little salt. Whisk the ingredients over a fire till the mixture almost boils, and serve it up directly to prevent it from curdling.


The Art of Cookery (1802).


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