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Artichokes with Hollandaise Sauce

4 servings

Ingredients

• Artichokes (as needed)
• 2 tbsp Butter
• 2 tbsp Flour
• 0.25 liter White wine
• 0.25 liter Beef broth
• 1 tbsp Butter
• Lemon juice (a little)
• 3 pcs Egg yolks

Instructions

1. Prepare the following sauce for artichokes cooked according to the previous recipe: Make a light roux with 2 tablespoons of butter and 2 tablespoons of flour.
2. Add ¼ liter of white wine and ¼ liter of beef broth to create a creamy sauce.
3. Cook thoroughly until clear, then add 1 more tablespoon of butter and a little lemon juice.
4. Whisk the sauce with 3 egg yolks and pour over the arranged artichokes.

Modernized from a treasured 19th-century German cookbook.