Recipes > Sauces & Spreads > How to Make a Sauce Thicker When It is Too Thin, and Thinner When Too Thick

How to Make a Sauce Thicker When It is Too Thin, and Thinner When Too Thick

Instructions

Take two fresh eggs, break them gently, and separate the white part from the yolk; be careful to have the yolk free from any white (there is in every yolk a little white spot, which you cannot detach without using a fork, knife, or spoon); mix well the two yolks with two or three tablespoonfuls of the sauce that is too thin, and a piece of butter the size of a pigeon's egg; then take the sauce from the fire, pour the mixture in it, little by little, stirring all the time; when the whole is in, put back on the fire for three or four minutes, but do not allow it to boil; take away and use. When too thick, add broth.

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Source

Hand-Book of Practical Cookery (1884).


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