Ingredients:
- 5 level teaspoons flour
- 3 teaspoons butter
- 4 cups milk
- 1 teaspoon onion, chopped
- 1/4 teaspoon Sugar (Cheeni)
- 2 pieces bay leaf
- 10 peppercorns
- pinch of Red chili pepper (Lal Mirchi)
- pinch of grated nutmeg
- 2 Cloves (Lavang)
- Salt (Namak) to taste
- 4 to 6 teaspoons Lemon (Nimbu) juice
- 4 to 5 teaspoons Vinegar (Sirka)
- 1/2 teaspoon mustard powder
- 2 teaspoons chopped green Coriander Leaves (Dhania Patta)
How to make dutch sauce:
●Put the milk to boil with chopped onion, green Coriander leaves, bay leaf, peppercorns
and cloves.
●Cool the milk and strain.
●Melt the butter, stir in the flour on fire, fry a little without browning it.
●Add the milk, whisk over the fire until it boils and let it simmer for a few minutes. Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.
●When cold, add vinegar, lemon juice and mustard powder and mix it.
●Check for salt.
●Serve with cutlets.