Home › Cookery › Dutch Sauce for Fish

Dutch Sauce for Fish

1/2 teaspoonful flour. 2 ounces butter. 4 tablespoonfuls vinegar. Yolks of two eggs. Juice of half a lemon. Salt to the taste.

Put all the ingredients, except the lemon juice, into a stew pan; set it over the fire and keep constantly 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 taminy add the lemon juice, and serve. Tarragon vinegar may be used instead of plain and by many is considered far preferable.--Mrs. C.