Home › Fish, Eggs, and Sauces › Dutch Sauce

Dutch Sauce

This is the same as above, made richer. Stir and blend over the fire 1/2 pint of melted butter and the yolks of four eggs, set in another pan, like a custard. Do not boil, merely keep hot, or it will curdle. Add salt, pepper, and 2 tablespoonfuls of lemon juice and a teaspoonful of chopped parsley and a tiny pinch of nutmeg.