Description[]
Ingredients[]
- 1-1/2 c. fish stock
- 3 Tbs. butter
- 2 beaten egg yolks
- 3 Tbs. flour
- 1/4 c. dry white wine or cooking wine
- salt, white pepper to taste
Directions[]
- Melt butter, and stir in flour.
- Add the stock slowly, stirring constantly until sauce is thickened.
- Pour part of hot sauce onto egg yolks, mixing well, and then return to sauce in pan.
- Cook gently and stir constantly until evenly thickened, add wine, salt and white pepper to taste.