Recipes > Sauces & Spreads > Dutch Sauces > Dutch Sauce

Dutch Sauce


  • 1 ounce of butter
  • 1 ounce of flour
  • yolks of 3 eggs
  • 1 saltspoonful of dry mustard
  • 1 tablespoonful of vinegar
  • 3 tablespoonfuls of oil


Put the butter and flour in a sauce-pan over the fire, and stir constantly until it bubbles; then add gradually one gill of boiling water, remove the sauce from the fire, stir in the yolks, one at a time, add the dry mustard; add the vinegar and oil, gradually, drop by drop, stirring constantly till smooth. When the fish is warmed take it up carefully without breaking and serve with the Dutch sauce in a boat.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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