Preparation:
In medium-size heavy saucepan, heat 1 tablespoon butter. Add flour and cook for 1 minute, stirring constantly. Stir in chicken broth. Add salt, pepper, and sprigs of parsley. Bring to boil, stirring occasionally. Lower flame and simmer for 30 minutes. Discard sprigs of parsley.
Blend sauce with yolks. Off fire, add lemon juice, chopped parsley, and remaining butter cut into small pieces. Stir until butter is melted and well blended. Serve hot.
Good with mussels, oysters, white meat, and vegetables.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
