SAUCES FOR FISH, MEATS AND PUDDINGS
OIL MAYONNAISE
- 1 teaspoon mustard,
- 1 teaspoon powdered sugar,
- ¼ teaspoon salt,
- ⅛ teaspoon cayenne pepper,
- Yolk of 1 egg,
- 1 tablespoon vinegar, or 1 tablespoon lemon juice.
Mix first 4 ingredients, add egg, beat well. Add oil gradually drop by drop, beating constantly. As mixture thickens, add oil, vinegar or lemon juice alternately until very thick. Keep cold.
SCHARFE FISH SAUCE
Melt one tablespoonful butter, add one tablespoonful flour and one cup hot fish stock. Remove from fire and pour very gradually on the beaten yolk of one egg. Pour while hot over fish or fishballs.
SWEET AND SOUR SAUCE
- 2 tablespoons flour,
- 2 tablespoons butter or fat,
- 2 tablespoons dark brown sugar,
- 2 tablespoons vinegar,
- 1 cup hot vegetable liquid, or soup stock,
- Salt and pepper.
Brown butter or fat. Blend flour; add other ingredients and cook until smooth. Pour over string beans, cabbage, soup, meat, and white beans and boil for awhile. For tongue and fish, raisins, almonds, cinnamon and cloves may be added.
TARTAR SAUCE
- 1 tablespoon lemon juice,
- 1 tablespoon Worcestershire sauce,
- 1 tablespoon vinegar,
- ¼ teaspoon salt,
- ⅓ cup butter.
Mix the first four ingredients and heat in double boiler. Brown butter and strain into mixture. Serve cold over fish.
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