White Wine Sauce


  • ½ pt. white stock or fish stock
  • 2 oz. butter
  • 1 oz. flour
  • pt. white wine
  • 1–2 egg yolks
  • juice of ½ lemon
  • salt and pepper


Make a white sauce with the stock, half the butter and the flour. To this add the wine and simmer it for 10 min. Whisk in the remaining butter just below boiling-point, then stir in the egg yolks mixed with lemon juice; season. Thicken the egg yolks without boiling.

Serve with fish or white meat.