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Maître d'Hôtel Sauce // 1930s

Updated: Jun 7, 2020

This 1930s version of the buttery Maître d'Hôtel Sauce complements many fish and vegetable dishes.
Original Recipe: 'Maitre D'Hotel Sauce' (Book 5, 1936)
Speed: 15 mins | Serves: 6


  • 14g plain flour

  • 14g butter

  • ¼ pint milk

  • ¼ pint stock

  • 1 dessertsp. parsley, chopped

  • ½ tsp. shallot

  • 1 tsp. lemon juice

  • Thyme

  • Salt and pepper



1. Melt the butter in a saucepan. Add shallot and thyme and cook gently over a low heat for 10 minutes, or until golden.

2. Mix in the flour, then gradually stir in the stock and milk.

3. Add salt and pepper to taste, and then the finely chopped parsley.

4. Remove from the heat and stir in the lemon juice.

5. If using with fish, add the gravy which has run from the fish in cooking and then pour the whole over the fish and serve.

We served ours with roast neck of lamb garnished with stewed cucumber - recipes from the same book.


Original Recipe for 'Maitre D'Hotel Sauce'

'BOOK 5': Cookery Illustrated and Household Management (1936)

By: Elizabeth Craig

Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)

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