Period March-National Sauce Month-Maitre D'Hote Sauce

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Maitre D'Hote Sauce
“Housekeeping In Old Virginia”, By Marion Cabell Tyree, 1877


It is nothing more than butter-sauce made thus:

Add to one teacup drawn butter, the juice of one-half lemon.
2 teaspoonfuls chopped parsley.
A little minced onion and thyme.
Cayenne pepper and salt to taste.

Beat with an egg-whip while simmering. Good for almost any dish of
fish or meat.
 

Deleted User CS

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This is a variation of a very classic French butter sauce known as a beurre blanc, which is one of the five mother sauces of French cuisine. A traditional beurre blanc sauce is made with a good wine, aromatics and butter all reduced and then heavy cream is added to stabilize the sauce. Albert, Thanks for sharing this variation of this classic sauce. David.
 
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