Recipe Name White sauce Submitted by mia Recipe Description In France, this sauce is often served with asparagus artichokes, coliflower, boiled fish, etc... Quantity 1 Quantity Unit saucepan Prep Time (minutes) 5 Cook Time (minutes) 10 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 4 tablespoons butter 3 tablespoons flour 2 cups (8 fl oz) water 1 large egg yolk 1/2 lemon yields lemon juice 1 dash salt, to taste 1 dash pepper, to taste Steps Sequence Step 1 Melt half the butter in a pan. Mix it with the flour, but do not let it cook. 2 Instead, add the water and immediately afterwards the egg yoke, pepper and salt. 3 Turn the mix briskly until the first sign of boiling. Let it boil briefly then remove from the stove. 4 Add the rest of the butter, and the lemon juice. Naturally the exact quantity of butter remains a personal choice. The more butter, the finer the sauce will be.