Green Dutch Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of creating a traditional green sauce of parsley puree in a bechamel sauce base flavoured with lemon that's typically served with fish. The full recipe is presented here and I hope you enjoy this classic British version of: Green Dutch Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
GREEN DUTCH SAUCE, or HOLLANDAISE VERTE.
406. INGREDIENTS.—6 tablespoonfuls of Béchamel, No. 367, seasoning to taste of salt and cayenne, a little parsley-green to colour, the juice of 1/2 a lemon.
Mode.—Put the Béchamel into a saucepan with the seasoning, and bring it to a boil. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it. Let this just simmer, when add it to the sauce. A moment before serving, put in the lemon-juice, but not before; for otherwise the sauce would turn yellow, and its appearance be thus spoiled.
Average cost, 4d.
Modern Redaction
Ingredients:
6 tbsp Béchamel sauce
salt and cayenne pepper, to taste
4 tbsp parsley, puréed in a blender with a little water
juice of 1/2 lemon
Method:
Place the Béchamel sauce in a pan and season to taste with the salt and cayenne pepper. Bring the mixture to a boil then wring out the parsley and water mixture. Add this green liquid to colour the Béchamel green.
Bring the resultant sauce just to a simmer then, immediately before serving, add the lemon juice. The sauce must now be served immediately, or it will be discoloured by the lemon juice.
