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Fish Sauce No. 2
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Boil ten minutes
Modern guidance to help you succeed with this vintage recipe
This historical emulsified sauce relies on the acidity of vinegar and the emulsifiers in both mustard and ketchup to keep butter suspended in the liquid. Boiling for ten minutes allows the mixture to reduce slightly, concentrating flavors while the heat and agitation create a temporary emulsion. The tomato solids in the ketchup add body and help stabilize the sauce, while mustard's lecithin acts as a natural emulsifier to prevent the butter from separating completely.
This sauce is best made fresh and served immediately. The emulsion is unstable and will likely separate upon cooling and storage. If you must make it ahead, prepare it up to 1 hour in advance and keep warm in a double boiler, whisking occasionally.
This sauce does not store well due to its unstable emulsion. If you have leftovers, refrigerate in an airtight container for up to 2 days. The butter will solidify and separate—reheat gently in a small saucepan over low heat while whisking constantly to re-emulsify before serving.
AI-generated tips from Chef Cecil's culinary database
This sauce is best made fresh and served immediately. The emulsion is unstable and will likely separate upon cooling and storage. If you must make it ahead, prepare it up to 1 hour in advance and keep warm in a double boiler, whisking occasionally.
This sauce does not store well due to its unstable emulsion. If you have leftovers, refrigerate in an airtight container for up to 2 days. The butter will solidify and separate—reheat gently in a small saucepan over low heat while whisking constantly to re-emulsify before serving.
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