6 ounces butter or margarine
3 ounces all-purpose flour
1 1/2 quarts milk
1 teaspoon salt
1/2 teaspoon white pepper
few grains cayenne pepper
8 ounces egg yolks (about 12 total), unbeaten
1 pound butter, cut in pieces
1/2 cup lemon juice
Yield: 2 quarts
1. Melt butter. Add flour and stir until smooth. Cook 3-5 minutes.
2. Add milk gradually, stirring constantly with wire whip. Cook until smooth and thickened.
3. Add seasonings.
4. Add a little egg yolk at a time, a little butter, and a little lemon juice until all are added. Beat well. Serve immediately. Discard any unused sauce.
Yield: 2 quarts
3 ounces all-purpose flour
1 1/2 quarts milk
1 teaspoon salt
1/2 teaspoon white pepper
few grains cayenne pepper
8 ounces egg yolks (about 12 total), unbeaten
1 pound butter, cut in pieces
1/2 cup lemon juice
Yield: 2 quarts
1. Melt butter. Add flour and stir until smooth. Cook 3-5 minutes.
2. Add milk gradually, stirring constantly with wire whip. Cook until smooth and thickened.
3. Add seasonings.
4. Add a little egg yolk at a time, a little butter, and a little lemon juice until all are added. Beat well. Serve immediately. Discard any unused sauce.
Yield: 2 quarts
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