Author: Sauce Recipes
- ½ pint of basic white sauce, hot. (see White Sauce)
- 2 egg yolks
- A little milk
- 2 oz. butter
- Juice of half a lemon
- With the white sauce in a saucepan over the heat, add the egg yolks and beat with a metal whisk until the sauce thickens.
- Add the milk, beating well, until the sauce is the right consistency.
- Add the butter, salt, pepper and lemon juice.
- Strain through a fine sieve to remove lumps before serving.