Ingredients
|
Quantity
|
Veloute sauce
|
1.5 litre
|
White wine
|
30ml
|
Egg yolks
|
3
|
Butter
|
120gms
|
Lemon juice
|
|
Seasoning
|
Reduce the white wine to half. Allow to cool. Add egg yolks
and whisk in a double boiler, as for Hollandaise sauce. Bring the veloute to
boil and gradually add the whisked mixture. Add a little lemon juice and pass
through a tammy. Add butter in small knobs and blend well. Season.
Serve with dressed
fish.
