Economical Maître d'Hôtel Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic butter sauce made from a simple white sauce base with nutmeg, black pepper and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Economical Maître d'Hôtel Sauce.
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This is a classic recipe for a Victorian version of Economical Maître d'Hôtel 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.
Original Recipe
No. 33.—ECONOMICAL MAITRE D'HOTEL SAUCE.
Knead two ounces of fresh butter with one ounce of flour; nutmeg, pepper and salt, chopped parsley, and half a lemon juice; place this mixture in a small stewpan, with either a gill of milk or cream; stir over the fire until it is near coming to a boil; add a bit more butter to smooth it, and serve.
Modern Redaction
Ingredients:
60g butter
30g plain flour
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
juice of 1/2 lemon
140ml milk or cream
1 tbsp butter
Method:
In a bowl mix together the butter, plain flour, nutmeg, salt and black pepper until you have a smooth paste. Beat in the lemon juice until combined then transfer to a small pan and whisk in the milk or cream. Stir over gentle heat until the mixture is almost boiling then take off the heat, whisk in the 1 tbsp butter until smooth and serve.
