| Ingredients | 10 servings | 100 servings |
|---|---|---|
| Butter | 0,2 kg. | 1,5 kg. |
| Flour | 0,2 kg. | 1,5 kg. |
| Fish broth | 0,5 L. | 4 L. |
| Eggs | 0,15 kg.- 3 eggs. | 1,25 kg.- 25 eggs. |
| Dry White Wine | 0,15 L | 1 L |
| Lemon Salt | 0,001 kg. | 0,01 kg. |
| Pepper | 0,001 kg | 0,01 kg |
| Salt | 0,025 kg. | 0,25 kg. |
Melt 3/4 of the butter quantity in a saucepan. Add flour, let it sauté without browning. Pour over the fish soup, letting it simmer over low heat for 30 minutes. All this time stir with the whisk for preventing the building up of clots. Remove the saucepan from the heat and add the egg yolks, lemon salt, salt and ground pepper (preferably white pepper). Add wine 5 minutes before the end of simmering. Then filter through “mot” or clean etamine, putting over the rest of butter.
After adding the egg yolks, all the white sauces will be brought to a boil.
It is served alongside fish, or poured over the fish.