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

Dutch Sauce for Fish


  • 1/2 teaspoonful of flour
  • 2 ounces of butter
  • 4 tablespoonfuls of vinegar
  • yolks of 2 eggs
  • juice of 1/2 lemon
  • salt to taste


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.

Note: This sauce may be poured hot over salad, and left to get quite cold, when it should be thick, smooth, and somewhat stiff. Excellent salads may be made of hard eggs, or the remains of salt fish flaked nicely from the bone, by pouring over a little of the above mixture when hot, and allowing it to cool.


The Book of Household Management (1861).


Print recipe/article only

comments powered by Disqus