White Wine Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. white stock or fish stock
  • 2 oz. butter
  • 1


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.