Skip to main content
Sauce

Dutch Sauce

A sauce made from white sauce, egg yolk, and vinegar or lemon juice.

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

Why it works: Sauce and vinegar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 3,844 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Dutch Sauce

Ingredients

Directions

  1. Prepare ½ pint of white sauce using fish stock.

  2. In a bowl, beat together 1 egg yolk and 1 teaspoon of vinegar or lemon juice.

  3. Stir the egg mixture into the white sauce.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

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

White sauce
Forms the creamy, pourable base that the other ingredients are stirred into.
Egg yolk
Enriches and thickens the sauce, giving it a richer, silkier texture.
Vinegar or lemon juice
Adds sharp acidity that brightens the rich sauce and balances its flavour.

The step that matters

Stirring the egg mixture into the white sauce. Egg yolk proteins set when heated, so if the sauce is too hot or the yolk goes in all at once, it can curdle into lumps. Stir steadily and keep the sauce warm rather than boiling.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesCurry SauceCurry Sauce59 recipes