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Sauce

Dutch Sauce

A sauce made from egg yolks, butter, water, salt, nutmeg, and lemon juice, thickened by double boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Dutch Sauce

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Dutch Sauce

Ingredients

Directions

  1. In a jar or jug, combine the egg yolks, butter, water, salt, and nutmeg.

  2. Place the jar in a saucepan of boiling water over heat.

  3. Stir the mixture until it thickens, but do not let it boil.

  4. Remove from heat and stir in the lemon juice.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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
Thicken the sauce as they set with gentle heat, giving it a rich, smooth body.
Butter
Adds fat for a silky texture and rich flavour that carries the sauce.
Lemon juice
Adds acidity that brightens the rich yolk and butter flavour.

The step that matters

Stirring the mixture until it thickens without boiling. Egg yolks set at gentle temperatures, and above that they scramble and curdle. Heating over simmering water and stirring constantly keeps the sauce smooth and thickened.

“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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