Dutch Sauce

Dutch Sauce
Difficulty: Easy
  • ½ pint of basic white sauce (see White Sauce)
  • 1 or 2 egg yolks
  • 1 teaspoon of anchovy essence or paste
  • lemon juice
  1. Heat the white sauce in a saucepan.
  2. Either: Add two egg yolks AND lemon juice, or add just a single egg yolk.
  3. Stir well then add the anchovy.
  4. Heat well and serve hot, but DO NOT allow the sauce to boil.
  5. Serve with fish.

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