Maître D'Hôtel Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic hot sauce of water flavoured with shallots, garlic and a bayleaf that is thickened with a butter and flour mix and finished with herbs and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Maître D'Hôtel 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
MAITRE D'HOTEL SAUCE (HOT), to serve with Calf's Head, Boiled Eels, and different Fish.
466. INGREDIENTS.—1 slice of minced ham, a few poultry-trimmings, 2 shalots, 1 clove of garlic, 1 bay-leaf, 3/4 pint of water, 2 oz. of butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped parsley; salt, pepper, and cayenne to taste; the juice of 1/2 large lemon, 1/4 teaspoonful of pounded sugar.
Mode.—Put at the bottom of a stewpan the minced ham, and over it the poultry-trimmings (if these are not at hand, veal should be substituted), with the shalots, garlic, and bay-leaf. Pour in the water, and let the whole simmer gently for 1 hour, or until the liquor is reduced to a full 1/2 pint. Then strain this gravy, put it in another saucepan, make a thickening of butter and flour in the above proportions, and stir it to the gravy over a nice clear fire, until it is perfectly smooth and rather thick, care being taken that the butter does not float on the surface. Skim well, add the remaining ingredients, let the sauce gradually heat, but do not allow it to boil. If this sauce is intended for an entrée, it is necessary to make it of a sufficient thickness, so that it may adhere to what it is meant to cover.
Time.—1-1/2 hour. Average cost, 1s. 2d. per pint.
Sufficient for re-warming the remains of 1/2 calf's head, or a small dish of cold flaked turbot, cod, &c.
Modern Redaction
Ingredients:
1 slice of ham, minced
left-over poultry trimmings (if not available, substitute a little veal or pork)
2 shallots, halved
1 garlic clove
1 bayleaf
180ml water
60g butter
1 dessert spoon plain flour
1 tbsp (heaped) parsley, chopped
salt, cayenne pepper and freshly-ground black pepper, to taste
juice of 1/2 large lemon
1/4 tsp granulated sugar
Method:
Place the minced ham in the base of a pan and lay the poultry trimmings on top. Now add the shallots, garlic and bayleaf. Pour over the water, bring to a gentle simmer and cook, uncovered, for about 1 hour, or until the liquid has reduced to about 300ml then strain this stock into a clean pan.
In a bowl mix together the butter and plain flour to a smooth paste. Heat the stock until simmering then whisk the in the flour and butter pasta a small piece at a time. Continue heating the sauce gently (but do not allow to boil) until it thickens.
To use, add the left-over meat or fish, heat through and serve.
