Recipes > Sauces & Spreads > Dutch Sauces > Dutch Sauce for Fish

Dutch Sauce for Fish


  • 1 tablespoonful of flour
  • 3 tablespoonfuls of water
  • yolks of 3 eggs
  • 1/2 pound of butter
  • salt
  • juice of 1/2 lemon
  • pinch of grated nutmeg


Take flour and water; make it boil and add egg yolks; melt butter and beat it gently into your first mixture, add salt, the lemon juice and nutmeg. Keep the sauce very hot in a bain-marie or in a double saucepan. If you have neither, keep it in a large cup placed in a saucepan of hot water.


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Attributed to Mrs. Emelie Jones.


The Belgian Cookbook (1915).

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