Dutch Sauce

Dutch Sauce is a creamy, tangy white sauce variation enhanced with aromatic spices, mustard, lemon juice, and vinegar. Smooth and flavorful, it makes an excellent accompaniment for cutlets, fritters, and fried snacks.

Ingredients

• 5 tsp flour
• 3 tsp butter
• 4 cups milk
• 1 tsp onion, chopped
• 2 tsp green coriander leaves, chopped
• 2 bay leaves
• 10 peppercorns
• 2 cloves
• ¼ tsp sugar
• Pinch of red chili powder
• Pinch of grated nutmeg
• ½ tsp mustard powder
• 4–6 tsp lemon juice
• 4–5 tsp vinegar
• Salt to taste

Instructions

1. Infuse the milk: Pour milk into a saucepan and add chopped onion, coriander leaves, bay leaves, peppercorns, and cloves. Bring it to a gentle boil, then reduce heat and simmer for about 5–7 minutes to let the flavors infuse. Strain the milk through a fine sieve and keep it aside to cool slightly.

2. Prepare the roux:

• In a separate pan, melt butter over low heat. Add the flour and sauté gently, stirring continuously, until it forms a smooth paste — ensure it doesn’t brown.

3. Add the infused milk:

• Gradually pour the strained milk into the roux while whisking constantly to prevent lumps. Continue stirring until the mixture thickens and comes to a gentle boil.

4. Season the sauce:

• Reduce heat and add red chili powder, grated nutmeg, sugar, and salt. Mix well and simmer for 2–3 minutes until smooth and creamy.

5. Finish with tangy flavors:

• Once slightly cooled, stir in lemon juice, vinegar, and mustard powder. Mix thoroughly to blend all flavors evenly.

6. Adjust seasoning:

• Taste the sauce and adjust salt, sugar, or lemon juice as desired for a perfect balance of creamy, spicy, and tangy notes.

Serving Suggestion:

Serve warm or at room temperature with cutlets, fritters, vegetable patties, or grilled vegetables. This sauce also pairs beautifully with baked snacks or as a flavorful dip.