Maitre D’Hotel Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. white sauce made with milk or fish stock
  • 1 rounded tablesp. very finely-chopped parsley</


Add the lemon juice and chopped parsley to the hot sauce. Whisk the extra butter into the sauce just below boiling-point, adding it a small pat at a time.

Serve mainly with fish or with poultry.