Dutch Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of egg yolks, butter and cream flavoured with nutmeg and elder vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Dutch Sauce.
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This is a classic recipe for a Victorian version of Dutch Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
This is, of course, what we would know of and refer to as Hollandaise sauce today.
Original Recipe
No. 79.—DUTCH SAUCE.
Four yolks of raw eggs, two ounces of fresh butter, half a gill of cream, a very small quantity of nutmeg, pepper, and salt, and a teaspoonful of elder vinegar:— having put the foregoing ingredients into a small stewpan, place it with another stewpan of rather larger size, containing half a pint of hot water, and then, after placing the sauce in this bath over the fire, proceed to work it swiftly, either with a wire whisk or small wooden spoon, until it begins to thicken and present a rich, smooth, creamy appearance. Great care must be taken to prevent this sauce from curdling and becoming decomposed, which may be prevented by not stirring it over too fierce a fire. If, however, this accident should occur, by adding either two more yolks, or a spoonful of white sauce, it will be remedied.
Note.—Dutch sauce may also be flavoured with either of the following vinegars:—tarragon, chilli, shalot, ravigotte, anchovy, or fine herbs. These vinegars are to be obtained in perfection only at Crosse and Blackwell's, Soho-square.
Modern Redaction
Ingredients:
4 egg yolks
60g butter
150ml cream
1 grating of nutmeg
salt and freshly-ground black pepper, to taste
1 tsp elder vinegar
Method:
Whisk together the egg yolks, butter, cream, nutmeg, seasonings and elder vinegar in a heat-proof bowl. Place this in a pan containing 300ml water. Place on the heat and quickly work the mixture with a wire whisk until the sauce thickens to a rich, smooth, creamy consistency.
Be careful not to over-cook, or the sauce will curdle. However, if the sauce does split then work in two more egg yolks or a tablespoon of white sauce and the mixture will come back together again.
