Dutch Sauce

Ingredients

• 5 level teaspoon flour
• 3 teaspoon butter 
• 4 cups milk
• 1 teaspoon onion, chopped
• 1/4 teaspoon sugar
• 2 pieces bay leaf
• 10 peppercorns
• 2 cloves
• 4 to 6 teaspoons lemon 
• 4 to 5 teaspoons vinegar
• 1/2 teaspoon mustard powder
• 2 teaspoons chopped green coriander leaves

Directions

1. Put the milk to boil with chopped onions, green coriander leaves, bay leaf, peppercorns and cloves.
2. Cool the milk and strain
3. Melt the butter, stir in the flour on fire, fry a little without browning it.
4. Add the milk, whisk over the fire until it boils and let it simmer for a few minutes
5. Add a pinch of red chili and grated nutmeg and 1 teaspoon salt.
6. When cold, add vinegar, lemon juice and mustard powder and mix it.
7. Check for salt.

Source — Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017