The Art of Dutch Cooking/C. Countess van Limburg Stirum 2001

Sour Sauce (Zure saus)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
8 tablespoons butter 6 tablespoons flour 2 cups stock from the tongue
juice of 1 lemon 1 egg yolk, beaten



1 Melt 6 tablespoons of the butter and blend in the flour. Add the stock and make a smooth sauce. Add the lemon juice and fold in the beaten egg yolk. Add the rest of the butter in small lumps, and stir until melted.

Back