Hollandaise Sauce Economical or “Mock” Hollandaise

• ½ pt. Béchamel sauce
• 1–2 egg yolks
• 2 tablesp. crea

Mix the egg yolks and cream, stir them into the hot sauce—well below boiling-point and cook the egg yolk without boiling it. Add the lemon juice and seasoning to taste. Use the sauce at once.

Serve with salmon or other fish, or with delicately flavoured vegetables such as asparagus and seakale.