Dutch Sauce

A creamy and tangy white sauce variation, Dutch Sauce is flavored with spices, lemon juice, and vinegar, making it a perfect accompaniment for cutlets 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

Method

1. Boil milk along with onion, coriander leaves, bay leaves, peppercorns, and cloves. Strain and set aside to cool.
2. In a pan, melt butter and stir in flour. Sauté lightly without browning.
3. Gradually add the strained milk, whisking continuously until it boils. Simmer for a few minutes.
4. Add red chili powder, nutmeg, sugar, and salt. Mix well.
5. Once cooled, stir in lemon juice, vinegar, and mustard powder.
6. Taste and adjust seasoning as needed.

Serving Suggestion: Serve this flavorful sauce with cutlets, fritters, or vegetable patties.