A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This is most excellent with boiled meats, fish and poultry.
Preserved exactly as written in the original source
Put in a saucepan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a little pepper and salt
Add half a cup of melted butter, in which stir a tablespoonful of sifted flour
Put all together and boil until it thickens
Modern guidance to help you succeed with this vintage recipe
This sauce relies on a classic beurre manié technique—flour whisked into melted butter creates a stable emulsion that thickens without lumps when heated. The acidity from vinegar and tomato catsup not only provides sharp flavor but also helps emulsify the butter, preventing it from separating. Simmering the aromatics before adding the butter mixture blooms the onion's flavor compounds and allows the vinegar's harsh notes to mellow through evaporation.
The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking frequently. You may need to add 1-2 tablespoons of water to restore the proper consistency, as the sauce will thicken when chilled.
Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a small saucepan over low heat, whisking constantly. If the sauce appears broken or separated, whisk in 1 teaspoon of cold water at a time until it comes back together. Do not freeze, as the butter-based emulsion will break when thawed.
AI-generated tips from Chef Cecil's culinary database
The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking frequently. You may need to add 1-2 tablespoons of water to restore the proper consistency, as the sauce will thicken when chilled.
Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a small saucepan over low heat, whisking constantly. If the sauce appears broken or separated, whisk in 1 teaspoon of cold water at a time until it comes back together. Do not freeze, as the butter-based emulsion will break when thawed.
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