🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
Easy
This sauce should be served with boiled asparagus or cauliflower.
First put the flour on the fire with half the butter, and when it has turned nut brown, add the broth or water slowly, stirring constantly. Without letting it boil too hard, add the rest of the butter and the vinegar. Remove from the burner, fold in the egg yolk and send to the table. It should have the consistency of cream sauce made without flour. For an ordinary bunch of asparagus, 70 grams
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe