Soyer Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. white sauce made with fish stock
  • 2 shallots
  • ½ oz.


Finely chop the shallots and cook them gently in the butter till soft; add these to the sauce. Add herbs and lemon juice to the sauce and reheat for 2–3 min. Cool the sauce; mix a little cool sauce with the egg yolks and cream; stir into the sauce.