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Categories:Viewed: 11 - Published at: 6 years ago
Ingredients
- 3 Tbsp. butter
- 2 Tbsp. flour
- 1/4 tsp. salt
- 1/8 tsp. paprika
- 3/4 c. light cream
- 1/2 c. fish stock (use liquid from cooking fish)
- 2 egg yolks
- 2 Tbsp. dry sherry
Method
- Melt butter in saucepan.
- Remove from heat, stir in flour, salt and paprika until blended.
- Stir in cream and fish stock slowly. Cook over medium heat and stir constantly until mixture thickens and comes to boil.
- Boil 1 minute.
- Remove from heat.
- In medium bowl, beat egg yolks well.
- Stir in about 1/2 cup hot sauce.
- Stir egg yolk mixture into sauce in saucepan.
- Add sherry.
- Cook over low heat stirring until heated through.
- Do not boil.
- Makes 1 1/2 cups.
