Skip to main content
Sauce

Dutch Sauce

A simple butter and salt sauce served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓
Dutch Sauce

Dutch Sauce

Ingredients

Directions

  1. Melt the butter gently in a saucepan.

  2. Add the salt and beat well with a fork.

  3. Serve hot in a sauce boat.

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

What each ingredient does

Butter
Provides richness and a smooth, glossy body to the sauce as it melts.

“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