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Sauce

Dutch Sauce

A sauce made from melted butter, egg yolks, lemon juice, salt, and cayenne pepper, thickened by whisking over a hot water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Dutch Sauce

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Dutch Sauce

Ingredients

Directions

Make the sauce

  1. In a stewpan, combine the melted butter and egg yolks.

  2. Place the stewpan in a saucepan of hot water over medium heat.

  3. Whisk the mixture continuously until it thickens, ensuring it does not boil.

  4. Season with salt and a light dusting of Cayenne pepper.

  5. Just before finishing, stir in the lemon juice.

Serve

  1. Pour the sauce into a hot sauceboat and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Emulsify with the butter and thicken the sauce as they gently set over heat.
Melted butter
Adds richness and fat, forming a smooth emulsion with the yolks.
Lemon juice
Adds acidity that brightens the rich butter and yolk flavour.

The step that matters

Whisking over gentle heat without boiling. Egg yolks thicken through gentle heat, but if the mixture gets too hot it scrambles and the emulsion breaks. Constant whisking and indirect heat from the hot water keep the sauce smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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