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Dutch Sauce

A sauce made with fish stock, egg yolk, and vinegar or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Dutch Sauce

Why it works: Sauce and fish are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,487 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Dutch Sauce

Ingredients

Directions

  1. In a bowl, beat together the egg yolk and vinegar or lemon juice.

  2. Stir the mixture into the white sauce made with fish stock.

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. Sauce + fishtop 20% of all pairs
    Smell alikelow
    Cooked together1,487 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Fish + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together1,036 recipes

    Shared aroma: acetoin (butter, cream).

  4. Sauce + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 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 yolk
Enriches the sauce, adding richness and helping it thicken and become creamy.
Vinegar or lemon juice
Adds acidity, brightening the rich sauce and balancing its flavor.
White sauce made with fish stock
Forms the base of the sauce, providing body and savory flavor.

The step that matters

Stir the egg yolk mixture into the white sauce. Egg yolk can scramble if it meets hot sauce directly. Beating it with the acid first and stirring it gently into the sauce helps it blend smoothly and thicken evenly without curdling.

“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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