Description Edit

This white wine sauce goes well with calf's tongue or fine such as turbot, plaice, cod and eel.

Ingredients Edit

Directions Edit

  1. Melt the butter in a clean, smooth pan.
  2. Add the flour and mix the flour and butter to a white mass.
  3. Then add the boiling water or meat stock in small amounts, stirring well and in between bringing the sauce back to the boil.
  4. Then leave to boil for 10 minutes and season with salt.
  5. Take the sauce off the heat add part of the warm sauce to the beaten egg in small amounts.
  6. Once well beaten, add this back to the rest of the sauce and then whilst beating add the white wine in.
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