Ingredients
2 tablespoons butter
2 tablespoons flour (all-purpose)
14 teaspoon salt
1 14 cups chicken broth
2 egg yolks (beaten)
4 teaspoons lemon juice
Method
Sources
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RecipeNLG
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Recipes1M
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a saucepan melt the butter. Stir in the flour and salt. Add the chicken broth all at once. Cook and stir until the mixture is bubbly. Combine the egg yolks and lemon juice. Stir about half of the hot mixture into the egg yolk mixture. Return to the remaining hot mixture in the saucepan. Cook and stir sauce 2 minutes more. Makes 1 1/2 cups of sauce.