Egg-milk sauce - II type
Ingredients
125 g butter
5 yolks
1 cup (200 ml) broth or strong base for sauces
1/2 tea cup (100 ml) milk
1 tbsp (10 ml) vinegar diluted with wine
salt
pepper
seasoning
Method
Yolks, the butter and The broth was broken in a tube placed in a water bath to thicken. Dilute vinegar, salt and spices. Boiled milk is finally put to soften the taste and dilution.
Difficulty
Easy
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00